@article{oai:kougei.repo.nii.ac.jp:00001982,
 author = {佐々木, 麻衣子 and 大嶋, 正人 and 高橋, 圭子 and 平岡, 一幸 and 山田, 勝実 and 矢島, 仁 and Sasaki, Maiko and Oshima, Masato and Takahashi, Keiko and Hiraoka, Kazuyuki and Yamada, Katsumi and Yajima, Hitoshi},
 issue = {1},
 journal = {東京工芸大学工学部紀要, The Academic Reports, the Faculty of Engineering, Tokyo Polytechnic University},
 month = {Dec},
 note = {伝統的な方法を用いて山形産のベニバナ生花からその加工品である紅餅を作製した。市販の紅餅から紅色素（笹色紅）を抽出した。これらの結果から約 8000 輪の生花から 1 グラムの紅色素を取り出せるものと考えられる。, BENIMOCHI was processed from fresh flower heads of safflower produced in Yamagata Prefecture by a traditional method. SASAIROBENI rouge was extracted from the BENIMOCHI by combination the traditional method and the modified method. In the study, modern separation processes with membrane filter and centrifuge were newly added as the modified method. As the results, the BENIMOCHI of 4.5 g was obtained from the 100 flower heads, and the safflower red pigment of 0.26 g was obtained from the BENIMOCHI of 100 g. Therefore, it is expected that about 8000 flower heads are needed to produce the SASAIROBENI rouge of 1 g by these methods.},
 pages = {86--89},
 title = {ベニバナ生花を原料とする口紅「笹色紅」の伝統的な製法とその改良},
 volume = {41},
 year = {2018},
 yomi = {ササキ, マイコ and オオシマ, マサト and タカハシ, ケイコ and ヒラオカ, カズユキ and Hiraoka, Kazuyuki and ヤマダ, カツミ and ヤジマ, ヒトシ}
}