26 



V. Fruits, Fruit Juices (nonalcoholic), Preserves, Jam, Marmalade, etc. 



Extract with 80 per cent acidified alcohol, or extract the coloring 

 matter by means of immiscible solvents, and proceed as usual. 



RESULTS ON EXTRACTION OF FRUIT COLORS. 



The extraction of fruit colors is shown in the following tables, the 

 first of which was prepared by Truchon and Martin-Claude a and the 

 second by Tolman. 6 The fresh fruit juice was very slightly acidified 

 by hydrochloric acid before extraction. In no case in the dyeing test 

 was there any danger of mistaking the vegetable color for one of coal- 

 tar origin where the double-dyeing method was used. 



Extraction of fruit colors with amyl alcohol. 



a Acidity of the juice. 

 Extraction of fruit colors with amyl alcohol and with ether. 



aj. pharm. chim., 1901, 13, 174. 



Z>U. S. Dept. Agr., Bureau of Chemistry, Bui. 66, p. 111. 



