Rhubarb
Jump to navigation
Jump to search
Description
A natural yellow dye obtained from the roots of the rhubarb plant (Rheum rhaponticum) native to North America. Rhubarb extract gets its yellow color primarily from the colorant Chrysophanic acid. The major component in the plant is Calcium oxalate. other minor components include emodin, mucilage, resins, rheumic acid, and aporhetin.
Synonyms and Related Terms
pieplant; CI 75400; Natural Yellow 23; chrysophanic acid; rabarber(Dan., Ned., Sven.); Gemeine Rhabarber (Deut.); ruibarbo (Esp.); rhubarbe (Fr.); rabarbraplanten (Nor.);
| CAS | 481-74-3 |
|---|
Sources Checked for Data in Record
- Helmut Schweppe, Schweppe color collection index and information book
- Encyclopedia Britannica, http://www.britannica.com Comment: "rhubarb" Encyclopædia Britannica [Accessed May 6, 2002].
- Colour Index International online at www.colour-index.org
- Wikipedia, the free encyclopedia, at http://www.wikipedia.com Comment: http://en.wikipedia.org/wiki/Rhubarb (Accessed Mar. 20, 2006) -for non-English terms