Abstract
It is well known that blue pigment is formed by the reaction of amino acids with genipin, the hydrolyzate of geniposide from gardenia fruits. We studied the effect of the amino acid on blue pigment formation and found a linear relationship between the molecular weight of the neutral amino acid and the λ max of the blue pigment formed. Thin layer chromatographic analysis revealed brilliant skyblue components of the blue pigments formed from glycine, alanine, leucine, phenylalanine and tyrosine. Furthermore, a brilliant skyblue color was obtained by a reverse phase column chromatography (HP-20) of blue pigments formed from glycine, leucine and phenylalanine. The λ max of these purified pigments lay above 600 nm, and the peaks were sharper than those of crude pigments. After standing for two weeks at 40°C in 40% ethanol solution, the brilliant skyblue pigment formed from genipin and glycine remained stable, losing none of its initial absorbance.
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