• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.129-130
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• 2001

식육 제품 및 육가공품의 색은 그 식품의 품질과 선호도를 결정하는 중요한 척도로서 사용되며, 소비자는 밝은 척색의 육이나, 갈-회색의 가열한육 및 핑크색의 숙성된 육을 더욱선호한다(C. JO., et al. 2000). Hemo계 색소는 동물성 식품색소로, 적색은 주로 육 색소인 myoglbin과 혈색소인 hemoglobin에 의한 것이다. 육색소인 myoglobin은 공기 중에 방치하면 산소와 결합하여 Oxymyoglobin으로 변화하여 선명한 선홍색을 띄게 된다. 육류를 가열하면 일부 산화되지 않고 있던 myoglobin이 Oxymyoglobi을 거쳐 metmyoglobin으로 된다. (중략)

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.321-324
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• 2000

The Effect of pH red pigment production by Monascus purpureus ATCC 16365 has been studied in pH-controlled batch fermenter culture. A maximum of yellow and red pigments were detected using UV-Vis spectrophotometer at 385nm and 495nm, respectively. Fungal growth and pigment production were favoured at low pH(pH 4.0-5.5). Especially extracellular formation rate of orange to yellow pigment was decreased compared with that of orange to red pigment at pH 7.0. In addition, the enhancement of ratio of extracellular to intracellular pigment and the red pigment production in pH 7.0-controlled batch fermenter was observed. However, the pH 7.0-controlled batch cultures depressed the total production of pigments. The pH change from 4.0 to 7.0 during batch fermenter cultivations sharply increased both red pigment production and the extracellular composition.

• Applied Biological Chemistry
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• v.38 no.1
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• pp.31-36
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• 1995

To investigate the mechanism for the main chain-elongation process and the possibility of putative precursors as stater units in the biosynthesis of the Monascus pigments, feeding experiments with possible $poly-{\beta}-ketide$ intermediates were carried out. Both crotonic acid and sorbic acid, especially in low concentrations, enhanced the pigment production while not increasing the dried mycelium weight appreciably. Also, it was observed that the feeding of sorbic acid and its ethyl ester was about two folds efficient in the pigment production than the feeding of crotonic acid and its ethyl ester. In addition to these acids, cinnamic acid and vinylacrylic acid were examined for their possibility as starter units. It was observed that the color of the culture fed with cinnamic acid was dominantly dark-red, but with overall decrease in the pigment production. Whey its ethyl ester was administered to the culture, however, the pigment production increased significantly. Also noted in 2D TLC study of the pigments was the increased production of red pigment and the formation of new red pigments.

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.57-63
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• 2011

This survey was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as nine kinds of tar colors (tartrazine, sunset yellow FCF, brilliant blue FCF, indigo carmine, new coccine, amaranth, erythrosine, allura red and fast green FCF) which are sold at stationary store around the school, were performed. Eighty two samples (3 snacks, 71 candies, 4 chocolates and 4 beverages) were analyzed for tar colors. Results of risk assessment for tar colors were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for tar color intake (95th) were 0-3.56%. The consumptions of tar colors from domestic and imported products for nine kinds of tar colors in candies were not significantly different. The results of this study indicated that each ED! of nine kinds of tar colors sold at stationary store around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.

• Journal of Wetlands Research
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• v.9 no.1
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• pp.21-29
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• 2007

In Korea, we assign the chemical substances of 535 types as toxic substance. Only 10% of the 535 toxic substances are being managed by the Ministry of Environment related with water quality standard. Tar color is also one of chemical substances, but we have the lacks for the information of tar colors about the environmental effects of aquatic ecosystem. This study performed the test of bioassay using Water Fleas and Luminescent Bacteria. The tar has 7 types of colors allowed as the edible color and we evaluate the toxicities of 5 tar colors out of 7 colors and we would like to provide the informations for further study as we perform the toxicity test for the samples of 5 tar colors. We did the toxicity test of using Water Fleas From the results, we obtained the magnitudes of toxicity in order of Red No.2, Yellow No.5, Red No.3, Yellow No.4, Blue No.1. As the result based on Microtox Acute Toxicity Test using Luminescent Bacteria with the standard of 15min-EC50, we obtained in order of Yellow No.5, Food Red No.3, Red No.2, Yellow No.4, Blue No.1. We could expect the tar colors may have different effects on the aquatic ecosystem, respectively and it may influence to the aquatic ecosystem and the human, because of bioconcentration by food chain when toxicity of the tar colors overflow in the aquatic ecosystem.

• Food Science and Preservation
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• v.17 no.6
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• pp.847-852
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• 2010

The anthocyanin pigment composition and color of several grape cultivars including Campbell Early, Muscat Bailey A, Kyoho (black berries), and North Red (red berries), were investigated. Twelve types of anthocyanins were identified in these cultivars by LC-MS. Black-colored cultivars, especially Muscat Bailey A, contained the widest range of anthocyanins, whereas the anthocyanin composition of North Red, the red-colored cultivar, was relatively simple. Anthocyanins extracted from the skin of berries were red in color at low pH, regardless of the origin of the extract. At higher pH, however, various colors, including blue, violet, brown, and black, were evident, depending on the cultivar. Differences in color expression among cultivars may be related to variations in the types and amounts of anthocyanidins synthesized, from which anthocyanin pigments are derived. The colors expressed by anthocyanin pigments were strong and diverse even at low concentrations. Therefore, anthocyanins extracted from grapes may be useful as natural food colorants.

• Journal of Sericultural and Entomological Science
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• v.49 no.1
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• pp.8-13
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• 2007

Natural indigo colorants were prepared by extraction of Polygonum tinctorium which was harvested just in the blooming season(in the late of July). The components were analyzed by TLC and HPLC, and its structures were analyzed by FT-IR, EI-mass. The results obtained are summarized as follows; The natural indigo powder was dissolved in DMSO and developed in eluent, $CHCI_3/CH_3CN$(8.5:1.5 v/v) by means of TLC for its quality analysis. It was segregated into indirubin as a red colour and indigo as a blue colour. In case of HPLC analysis,. FT-IR spectrum of indirubin showed a peak for NH residue between 3200 and $3300cm^{-1}$. $^1H-NMR$ spectrum for indigo displayed AA'BB' spin system caused by indole structure between 6.5 and 7.7ppm of H4, 5, 6 and 7, and -NH proton for indirubin showed an singlet between 10.88 and 11.0ppm. EI-mass spectrum of indigo and indirubin both disclosed their molecular size as 262 and it implies that these two substances are isomer.

• Journal of the Korean Chemical Society
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• v.49 no.2
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• pp.233-238
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• 2005

• Microbiology and Biotechnology Letters
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• v.37 no.3
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• pp.219-225
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• 2009

A bacterial strain, JE-34, producing a high concentration of red pigment was isolated from a sediment in East China Sea. It was identified as Zooshikella sp. JE-34 based on the 16S rRNA gene sequence analysis. The red pigment was purified by solvent extraction and HPLC was identified as prodigiosin-like compound. Nutritional and cultural conditions were optimized for the production of prodigiosin-like pigment in the flask level. Optimal culture conditions were at initial medium pH $6.0{\sim}7.0$, $30^{\circ}C$ and 4 days incubation. For carbon and, nitrogen sources were soluble starch and malt extract.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.379-382
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• 2000

Conditions of isolation for the red color pigments from the Korean Lithospermum erythrorhizon were investigated and identification of the red pigment was analysed. Non-polar solvents were more effective than water. Especially, 95% ethanol was observed as optimum solvent for the pigments extraction. About 20 minutes at 40$^{\circ}C$ with 95% ethanol was enough for the extraction of the red pigments. The major pigment was analysed as acetylshikonin by TLC, IR, NMR and GC/MS.