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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The cochineal insect (Homoptera: Dactylopiidae) has a long history of artificial breeding and commercial use. A red pigment, cochineal, can be extracted from dried females. Cochineal is mainly comprised of carmine acid, kermesic acid, flavokermesic acid, DC*, DC* and spiroketalcarminic acid, and has high stability and safety in a wide range of applications, including in medicines, as a natural pigment additive, cosmetics and other fields. Due to its high price, encouraging farmers to breed cochineal insects is a Poverty Alleviation project in remote parts of Yunnan Province. However, the quality of cochineal is affected by variables such as gender, and development stage, and environmental factors such as temperature, humidity, light and pests. Because of this variability, NMR, HPLC-DAD-ESI MS/MS, excitation-emission fluorescence data and three-way PARAFAC decomposition, multivariate statistical analysis and other techniques are used to detect and validate cochineal quality. This paper reviews the commercial application of cochineal and cochineal dye in order to attract additional research interest to these products. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)