PRODUCTION AND ANALYTICAL TESTING OF POWDERED GRAPE COLORING AGENT

During our laboratory experiment we produced grape anthocyanin color-r ich powders from table blue grapes grown in Chile using a multi-step p rocedure of extraction, separation, concentration by solvent destillat ion and vacuum-drying. The stability of pigment powders was increased by mixing with foodgrade additives. Samples were investigated by photo -acoustic spectrophotometry (PAS), and tristimuli color-measurement. D ata obtained from spectrophotometric analysis were processed and evalu ated by principal component analysis method, which separated pigment-r ich samples according to color-intensity and color-values. Original ex tracts and re-dissolved powders were analysed by HPLC for anthocyanine -composition and sample identification. Most colorful samples were ide ntified and put,into different groups with the same result by using PA S and HPLC thus reflecting well on effectivity of extraction methods a nd protection by additives.