• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.90-90
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• 2003

물김치는 발효 중 국물에 생성된 젖산을 비롯한 각종 유기산과 이산화탄소가 주는 독특한 신선미와 상쾌한 탄산미 그리고 배추나 무의 아삭아삭한 조직감 때문에 즐겨 먹는 김치의 종류이다. 일반 배추로 담근 물김치가 무색인데 비해, 안토시아닌 색소를 함유한 자색 양배추를 주재료로 물김치를 담그면 발효됨에 따라 유기산이 생성되어 pH가 낮아짐에 따라 색소가 안정화되어 시각적으로 아름다운 색을 띌 것으로 생각된다. 따라서 본 실험에서는 배추, 흰양배추, 적색양배추로 물김치를 담그어 숙성되는 동안의 이화학적, 관능적 특성을 분석하였다. (중략)

• Textile Coloration and Finishing
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• v.5 no.4
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• pp.92-100
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• 1993

1.8 기능성 색소 1.8.1 pH 지시약 수용액 중의 수소 이온 농도 [H$\^$+/]([]는 농도를 의미한다)를 간단하게 조사하기 위해 pH지시약을 이용하고 있다. 지시약은 일반적으로 유기약산이라든지 약염기로 용액의 pH에 의존하여 수소 이온(프로톤)이나 수산화물 이온이 부가된다든지 탈리 한다든지하여 색이 변화한다. [H$\^$+/]의 값은 작기 때문에 pH = -log[H$\^$+/]의 값으로 표시하며, pH 지시약에 담근 시험지나 pH meter로 측정한다. 예를 들면 페놀프탈레인은 무색의 약산으로 [HIn]으로 표시된다. 그 수용액은 조금만 전리하며, 그 공역 염기 [In$\^$-/]은 적색을 띈다.

• Food Science and Preservation
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• v.13 no.1
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• pp.115-118
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• 2006

As a study on the physico-chemical stability of irradiated food and cosmetics, the effect of gamma irradiation on the color values of some food colorants was evaluated. Amaranth, Fast Green FCF, and Indigo Carmine solutions were prepared with different concentration (0.01 and $0.10\%$), gamma irradiated (0.25, 0.5, 1 and 3 kGy), and then Hunters color (L, a, b, ${\Delta}E$) values were determined. The. gamma irradiation process induced decoloration of the coloring agents. In particular, $0.01\%$ solution showed significant differences in the overall color difference$({\Delta}E)$. The lightness (L value) of Amaranth and Indigo Carmine was increased in proportion to irradiation dose, and their redness (a value) and yellowness (b value) also were increased. The redness (a value) and yellowness (b value) of Fast Green FCF $(0.01\%)$ were increased by gamma irradiation. However, there were no significant spectroscopic differences in $0.10\%$ concentrations of the samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.240-246
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• 1994

This study was designed to determine the optimum pigment concentration supplemented in diet and feeding periods on the pigmentation of rainbow trout(Oncorhynchus mykiss) by using acetone-extracts of ascidian tunic as a natural pigment source. The eight pigmented diets contained carotenoid of ascidian tunic extracts at concentrations of 0, 200, 400, 800, 1,600 and 3,200mg/kg of diet, carophyll pink at concentration of 800mg/kg and commercial diet. No difference in pigment concentration was found between the ascidian extracts group and the control group until 4 weeks, but the redness of muscle and integument in the 1,600, 3,200mg/kg diet and carophyll pink was increased in the dorsal and caudal areas of fish from 6 weeks of age. In the sensory panel test, fish fed the ascidian tunic extracts diet were similar to those fed the carophyll pink diet. The optimum concentration and feeding periods for pigmentation of rainbow trout was found to be ascidian tunic extracts of 1,600mg/kg diet for 8 weeks.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.327-331
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• 1996

This experiment was conducted to establish the efficient extraction condition for anthocyanin and tannin pigments contained in rice bran of colored rices. Efficiency of the pigment extraction was maximum when the concentration of mired solvent of methanol(3) : ethanol(7) was 70%. In purple rite(anthocyanin pigment), ‘Kilimheugmi’, 80% ethanol containing 0.5% malic acid showed the highest extraction efficiency and stability with a maximum absorbance wavelength$(\lambda_{max})$ at 538 nm. In red rice(tannin pigment), ‘Jagwangdo’, 80% ethanol containing 0.01% citric acid showed the highest extraction efficiency and stability with a maximum absorbance wavelength$(\lambda_{max})$ at 456 nm. The relative optical density of the pigments increased until the solvent temperature was reached at $70^{\circ}C$, but drastically decreased over at $90^{\circ}C$ due to color change. The higher amount of the pigment was ertracted from the longer shaking time of the solvent. Ten minutes was enough for the grinding time of rite bran in solvent. Supernatant of the pigment extractives after one day storage at $4^{\circ}C$ in dark chamber revealed higher optical density than the filtration of the pigment extractives.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.389-392
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• 1986

To evaluate a pigment of the flower of cockscomb, Cclosia critata. as a natural food colorant, jelly-po, candy and sherbet were chosen as model foods and colorized to red with the pigment of the flower. Color changes were evaluated by analyses with Hunter color difference colorimeter. Lovibond tintometer and UV-visible spectrophotometer. Also sensory evaluation was carried out. The results obtained indicated that the red pigment of the flower had a good potential as food colorant, when it is utilized under the certain limited conditions: low water activity such as candy or low temperature. Data obtained indicated good correlation between instrumental analyses and sensory evaluation as well.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.896-903
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• 2015

The objective of this study was to investigate the effect of nitrite substitution of sausage with purple sweet potato by examining the quality characteristics of sausage. Four sausage samples were prepared as follows: F1 (0.15% sodium nitrite), F2 (0.2% pigment), F3 (0.2% pigment and 5% powder), and F4 (0.2% pigment and 10% powder). A substitution of sodium nitrite with 0.2% purple sweet potato pigment reduced redness while increased yellowness. However, the addition of 5% purple sweet potato powder to 0.2% purple sweet potato pigment increased redness while reduced yellowness, which was similar to those of sausage with 0.15% addition of sodium nitrite. Further, color change increased as the content of purple sweet potato increased. As the amount of purple sweet potato increased, the contents of Ca, K, and Mg increased but hardness, gumminess, and chewiness decreased. In the sensory evaluation, the addition of purple sweet potato did not influence on appearance, color, or flavor. However, the addition of 10% purple sweet potato decreased the taste and texture of sausage. Correlation coefficients between overall acceptability, texture, appearance, color, taste, and flavor were 0.901, 0.895, 0.877, 0.844, and 0.688, respectively. Therefore, proper content of purple sweet potato powder and purple sweet potato pigment were determined to be 5% and 0.2%, respectively, for the substitution of sodium nitrite.

• Microbiology and Biotechnology Letters
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• v.8 no.3
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• pp.167-172
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• 1980

Yellow pigments were extracted with mixture of 60% -ethanol and petroleum ether (1 : 2) by method of partition chromatography in petroleum ether phase. The absorption curve of yellow pigments solution exhibits maximum peak at wave length range of 394-403um. By thin layer chromatography yellow pigments preparation were found to consists of monascin(yellow), monascidin A (pale yellow) and one unknown (orange-yellow) compound. Isolated fat soluble yellow pigments were changed to water soluble by N-KOH (adjust pH 9). The resulted product obtained were yellow pigments of K-salt complex.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.201-209
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• 1987

Solutions of food colorants were tested with insoluble drugs (kaolin, active carbon, talc, natural aluminum silicate) for their adsorption phenomena in purified water, gastric and intestinal fluid test solutions, respectively. The adsorption isotherms of kaolin with Red 2 in purified water, and active carbon with Red 2, 3, 40 in the three media, with Yellow 4 in purified water, gastric fluid, with Yellow 5 in intestinal fluid and natural aluminum silicate with Red 3 in purified water, intestinal fluid, with Yellow 4, 5 in purified water followed the Freundlich equation, and those of talc with Red 2, 3, Yellow 5 in the three media, with Red 40 in purified water, gastric fluid, with Yellow 4 in intestinal fluid fitted the Langmuir equation. With decrease of the alcohol content of aqueous solutions, the adsorption of coloring food additives is increased, but it decreased in high temperature. Also the activation energy of adsorption of coloring food additives by active carbon was determined.

• Journal of the Korean Chemical Society
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• v.40 no.3
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• pp.209-215
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• 1996

Fluorane dyes has been widely used for pressure and heat sensitive recording system as color forming materials. A new method of synthesizing fluorane dye by the Bamberger reaction has been developed. Electorchromic properties of fluorane dyes was discussed. The fading reaction kinetics follow a first-order relationship and resolved in two kinetics of first-order reaction with rate constant $k_1$ and $k_2$.