Studies for Test Methods of Sepia Color

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  • Akiyama Takumi
    Division of Food Additives, National Institute of Health Sciences
  • Kojima Hiromi
    Division of Food Additives, National Institute of Health Sciences
  • Maitani Tamio
    Division of Food Additives, National Institute of Health Sciences

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Other Title
  • 天然着色料イカスミ色素の試験法に関する研究
  • テンネン チャクショクリョウ イカスミ シキソ ノ シケンホウ ニ カンスル ケンキュウ

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Description

Sepia color is a black food color made from the ink sacks of cuttlefish, e.g. Sepia officinalis L. To establish specifications for sepia color, the methods for identifying and describing the pigment content as a color value were examined. These methods are based on eumelanin degradation by hydrogen peroxide. The amount of sample and the reaction time were optimized for identification. Sufficient reproducibility and linearity of the assay were obtained under a low concentration of hydrogen peroxide, which facilitates application to the determination of color value. The protein content of sepia color as the concentration of amino acid residues not directly bound to insoluble eumelanin was determined by hydrolysis with hydrogen chloride. The protein content was estimated to be about 10%.

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