Abstract
This paper deals with changes in the repre sentation of pigments in red beet (Beta vulgaris, var.rubra) during prepration of the pigment by fermentation under different conditions. For the separation of pigments, HPLC and gel chromatography were used. On a column of Sephadex G-25 the fermented juice was separated into five colour bands in which products of enzymatic and non-enzymatic browning were identified, as well as a mixture of vulgaxanthines and betacyanides, betanine and isobetanine, betanidine and isobetanidine. The last zone contained betalamic acid and yellow decomposition products which were not exactly defined.
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