• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.300-305
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• 1987

Changes in pigments of freeze dried grasshopper in refrigerator were determined to asses the storage stability. In storage at $5^{\circ}C$, chlorophyll contents were drastically decreased but pheopytins were increased. The degradation of chlorophylls get under controlled with vacuum package. The pigments extracted from 98 days stored samples were fractionated by silicic acid column and obtained 3 portions (3a, 3b and 3d). These portions were compared Rf values (0.75, 0.56, 0.50, respectively) and absorption spectra (408, 666nm; 419, 651nm; 433, 655nm, respectively) with that of standard and were identifed pheophytin a and b and 'changed' chlorophyll a. Especially, pheophytins a and b were great strength accelerated to lipid oxidation.

• Korean Journal of Food Science and Technology
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• v.6 no.4
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• pp.209-213
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• 1974

Pigments were extracted by aqueous acetone from the boiled canned oyster colored during storage and then the components were separated by thin layer chromatography. Totally eleven pigments could be isolated including one yellow, one red, five orange or reddish orange and four green components, and their UV-visible spectra were measured. It can be envisioned from the electronic spectral study and color reaction on the indivisual pigments isolated from the brown acetone extracts that the green pigments as well as most of the yellow orange ones may be porphyrin derivatives originated probably from the chlorophyll and some of the orange pigments contains ketocarotenoids. In particular, the pigment of band 8 which is expected to be pheophytin a or its derivatives and the carotenoid band 7 seem to be the major pigment. The close resemblance of the chromatogram of the colored muscle extract to that of the viscera suggests that the brown coloring material is probably originated from the viscera pigments.

• Journal of the Korean Chemical Society
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• v.20 no.4
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• pp.270-276
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• 1976

The absorption spectra and the dissociation constants of various sulfophthaleins have been measured in the presence of a cationic surfactant. In the presence of 2.0 ${\times}$ 10-3 M zephiramine and an ionic strength of 0.05 at 25${\pm}1^{\circ}C$ the absorption maxima of the basic forms are shifted to red by 6${\sim}$21 nm and their molar absorptivities are increased, while the absorption maxima of the yellow forms are shifted to blue by 4${\sim}$20 nm and their molar absorptivities are decreased. The decreases in pKa values are of the order of ranging -1.38${\sim}$0.37. The characteristic of the observed changes has been explained by the assumption that the dye molecule adsorbed on micellar surface forms a stable coplanar structure easily and then the conjugation in the dye molecule is elevated.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.152-156
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• 1994

The purplish red pigment from the roots of Lithospermum erythrorhizon, a Korean edible wild plant, has been investigated concerning it's value as a natural colorant for Korean traditional foods. An attempt was made to isolate pigments and define their characteristics. Two compounds of isobutylshikonin and acetylshikonin were identified by melting point determination and spectra of UV, IR, and $^{1}H-NMR$. To examine the utility of these naphthoquinone pigments for foods, the effect of various pH values on stability were determined over a period of storage. Buffered solutions of acetylshikonin and isobutylshikonin at pH 3 and 5 showed stable purplish red. The absorption maxima if acetylshikonin and isobutylshikonin over the range of pH 3 to 7 were 518 nm and 520 nm, respectively. A bathochromic shift to 588 nm at pH 10 was observed on these two naphthoquinone pigments. Sensory evaluation was performed with acetylshikonin and isobutylshikonin of identical absorbance. These two pigments revealed purplish red color in Munsell system.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.17 no.1
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• pp.18-28
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• 1991

Spectral behaviors of cationic dye, crystal violet(CV), in aqueous solution and with varying concentrations of Triton X-100(TX-100), sodium dodecylsulfate (SDS) and cetyl trimethyl amonium bromide(CTAB) were studied. The characteristic changes of the absorption spectra observed in the dye-SDS interacting systems with the SDS concentration are analyzed. The behaviors of both a- and J-bands of the each componet dye suggest that the following four sequential steps are occurring : the formation of dye-SDS complex, the stacking of the dye molecules arising from the association of the dye-SDS complex, breaking of the dye stacking due to the formation of micelles, redistribution of the dye molecules in the surface of micelles at high SDS concentration.

• Progress in Medical Physics
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• v.6 no.2
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• pp.61-70
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• 1995

The picosecond time resolved fluorescence spectra of Hematoporphyrin Derivative (HPD) in both solutions and cancer cell are measured by a time correlated single photon counting system with a synchronously mode locked dye laser. Two exoponential decay components in the fluorescence spectra were observed. The slow decay(6.3 ㎱)and the fast one(350 ㎰)are attributed to be originated from monomers and dimers, respectively. The absorption and fluorescence measurements in steady state also showed the presence of a monomeric and dimeric forms of HPD molecules. The monomer lifetime in the cancer cell was measured to be longer than that in solution, which was expected from the blue shift and narrowing of the absorption spectra for HPD-treated in vitro. The relative amplitude of the fast component was found to be enhanced in cancer cell, strongly indicating the higher affinity of the dimer for the cancer cell.

• Korean Journal of Optics and Photonics
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• v.4 no.4
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• pp.442-446
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• 1993

A flashlamp pumped Ti: sapphire laser was designed and fabricated in the laboratory. In order to find out the optimum pumping condition, three kinds of discharge circuits of which the pulse width are 10${\mu}s$, 45${\mu}s$, 65${\mu}s$ were designed. The fluorescent energy converter LD-490 of which the fluorescence spectra is coincident to the absorption band of Ti: sapphire was used to improve the laser efficiency. The laser output characteristics for three different concentrations of LD-490 and for three different pumping pulse widths were measured. As a result, the shorter the flashlamp pulse width, the higher the overall efficiency was achieved. When pumping light pulsewidth was 10${\mu}s$, the best efficiency was obtained at the concentration 1.0${\times}10^{-3}$mol/l of LD-490 dye. At lower concentrations the efficiencies were decreased.

• Journal of the Korean Applied Science and Technology
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• v.36 no.1
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• pp.355-361
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• 2019

The red pigment extracted from Serratia marcescens 2354 (ATCC 25419) was prodigiosin (PG), which was dissolved in methanol and measured for ultraviolet and visible light absorption spectra. It was the typical absorption spectrum of PG in an acid solution with ${\lambda}_{max}=537nm$. When the concentration of PG was increased from $1.0{\times}10-5M$ to $9.0{\times}10-5M$ in the methanol solution, the absorption intensity at 537 nm was increased, the absorption intensity at 467 nm was decreased, and the isosbestic point at 500 nm was observed. This phenomenon can be regarded as a result of reversible acid-base equilibrium reaction considering 537 nm and 467 nm of PG absorption band in acid and base solution respectively and isosbestic point of 500 nm. On the other hand, when the concentration of PG was reduced from $6.0{\times}10-4$ to $1.0{\times}10-4M$ in acetic acid buffer solution at pH 4.75, a new absorption band with ${\lambda}$ max at 500 nm appeared. This absorption band appears only in the aqueous solution of pH 4.75 and does not appear in the pure methanol solution of the same pH. This is due to the conversion of the PG molecule from the ${\alpha}$-isomer to the ${\beta}$-isomer by $H_2O$. In other words, it was confirmed that the color change of the PG can be caused by the concentration of the solution and the characteristics of the solvent.

• Applied Chemistry for Engineering
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• v.5 no.5
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• pp.779-785
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• 1994

The interaction between the cationic dye, thionin(Th) and the anionic surfactant, sodium dodecyl sulfate (SDS) has been investigated by absorption spectra. As the temperature of surfactant solution was increased in premicellar range(S/D=10, 80, and 160) which was much lower than the critical micelle concentration(CMC), the increment or decrement of the molar extinction coeffecient ratio appeared. It was found that the most stable temperature range of the oligomer aggregate in Th-SDS system at S/D=160 was below $60^{\circ}C$. With increasing the concentration of inorganic salt and organic solvents in Th-SDS system, ${\alpha}$-band was increased, but ${\gamma}$=band or J-band was decreased. The orders of ${\alpha}$-band increasing power were $Cl^-$>$ClO{_4}{^-}$>$SO{_4}{^{2-}}$>$NO{_3}{^-}$ and 2-propanol>ethanol>methanol>ethylene glycol.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.642-649
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• 2006

The browning of soy sauce is caused by the reaction of amino-carbonyl between amino-compounds and reducing sugar. Only a few studies have investigated the formation of melanoidins in UHYUKJANG. The objectives of this study were to analyze the brown pigment of UHYUKJANG and to investigate the characteristics of UHYUKJANG in comparison with soy sauce and model melanoidins. The samples were ripened for 0, 60, 120, 180, 240, 300 and 360 days at 4$^{\circ}C$ and 20$^{\circ}C$. The pH, absorbance at 420 nm absorbance ratio of 400 to 500 nm and UV-VIS spectra as an index of color intensity were measured. Additionally, L, a and b values of the samples and the amount of 3-Deoxyglucosone(3DG) in the samples were measured. The pH of both soy sauce (from 6.26 to 5.52) and UHYUKJANG (from 6.13 to 5.11) rapidly decreased during the first 60 days of aging and was also affected by storage temperature. The absorbance of samples at 420 nm increased during the aging process, reaching its maximum after 180 days, regardless of sample and temperature. On the other hand, the intensity of brown color in the samples increased with increasing aging period according to the results of absorbance ratio (soy sauce: 1.37 to 5.29, UHYUKJANG: 1.37 to 5.02). The L value of soy sauce increased during the aging process and was maximized after 240 days at 4$^{\circ}C$ and 180 days at 20$^{\circ}C$, but decreased thereafter. There was no significant difference in L value of UHYUKJANG, regardless of aging period and temperature. On the other hand, the b value did not reveal any significant change during aging, but the a value increased until 120 days of aging in the other samples except for UHYUKJANG at 20$^{\circ}C$. The average amount of 3DG separated from soy sauce was 5.65 mg%, and from UHYUKJANG was 3.74 mg%. These results indicated that the browning of UHYUKJANG was also caused by melanoidins produced by the reaction of amino-carbonyl during the fermentation process.