• Applied Biological Chemistry
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• v.4
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• pp.23-28
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• 1963

Various species of the genus Capsicum contain in their fruits an intensively sharp and pungent substance, Capsaicin, which was first isolated in an almost pure state by Thresh. Containing the pungent principle, Capsicums are used extensively in food as a spice and in medicine as a rubefacient and carminative. Numerous methods have been proposed for the isolation, the chemical structure and the quantitative determination of Capsaicin. Modifying the several methods described before, the Capsaicin contents in various species of the genus Capsicum were determined as follows. (1) The isolation of pure Capsaicin was the essential first step for the determination of Capsaicin contents. Powdered cayenne pepper was extracted with acetone. By the method of ether alkali partition extraction slightly modified at this laboratory and by the recrystallization with light petroleum ether that was repeated ten times, the pure crystalline Capsaicin was obtained. Using this Capsaicin, the standard absorption curve was drawn with Beckman spectrophotometer model DU for the quantitative determination of Capsaicin. 92) The powdered sample was extracted in a Soxhlet extractor with ether-acetone solvent system(3:1) for 25 hours. Capsaicin in this ether-acetone extracts was efficiently separated in a pure state by paper partition chromatography using 58% methanol solution as developing agent. It was found that 58% methanol was one of the most valuable solvent to separate Capsaicin from impurities such as sterols, fatty acids, waxes and carotenoid pigments. (3) The colorimetric method modifying the Schulte-Kruger's method which consists of measuring the red color produced with diazobenzenesulphonic acid was used. Capsaicin in various species of the genus Capsicum was determined quantitatively with use of Beckman spectrophotometer model DU at $480\;m{\mu}$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.654-658
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• 1996

Organic acid content and volatile aroma components in Jehotang were investigated. Organic acids were detceted by HPLC and it is composed of formic acid(0.07%). lactic acid(0.22%) acetic acid (0.32%), and citric acid(3.17%), the last of which is one of the noteworthy features of Jehotang contributing greatly to its sour flavor and taste. Among the 39 volatile aroma components, whose peaks were identified by GC/MSD, and whose structures were analyzable, 17 kinds of hydrocarbon(30.81%) one kind of aldehyde(7.18%), 2 kinds of ketone(4.79%), 8 kinds of terpene(25.96%) a variety of acids (16%), 2 kinds of alcohol(5.42%), 2 kinds of phenol(2.76%) and 3 kinds of the others(7.68%) were found. The hydrocarbons, terpenes and acids occupied 70% of the aroma components, contributing to and also composing the particular flavor of Jehotang. Extracted pigments from the Jehotang showed maximum light absorbance in the wave length ranges of 200~400nm, showing a high degree of light adsorption of yellow to red color.

• Korean Journal of Poultry Science
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• v.35 no.3
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• pp.219-224
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• 2008

A total of 96 ISA Brown layers, 63-wk-old, were used in a 12-day feeding trial to measure the effect of dietary astaxanthin and capxanthin on their accumulation in egg yolk. The hens were fed diets containing astaxanthin from the yeast, Phaffia rhodozyma, at 22.5 mg/kg feed, or synthetic compound at 45 mg/kg feed, and capxanthin from paprika extract at 45 mg/kg feed. The levels of yolk astaxanthin from the two pigments were saturated at $9^{th}$ day of feeding. Capxanthin was not accumulated in egg yolk but its derivatives were slightly present after $6{\sim}9$ days of feeding. The level of astaxanthin accumulated in egg yolk was proportional to the level of dietary astaxanthin. Except the color of egg yolk, other quality factors of eggs were not significantly different among the treatments.

• Journal of Conservation Science
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• v.33 no.6
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• pp.497-506
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• 2017

An investigation on the records of old document was conducted to identify the producing area of white clay and there were on-the-spot surveys to secure raw materials of white clay pigment. Based on the survey results, six raw materials were obtained from the region of Gangwon-do and Gyeongsang-do, South Korea and white clay pigment was subsequently manufactured by applying the hydraulic elutriation method. The results show that the major constituent minerals of YBW, HBW, and MCW were quartz and plagioclase, whereas SGW, HOW, and HGW were composed of clay minerals such as kaolinite and illite. HGW showed the highest $L^*$-value of 92.9. HOW and HGW showed an opacity of 94.1% and 89.6%, respectively, and they had excellent spreadability (270.3 mm and 223.3 mm, respectively). Therefore, HGW, HOW, and SGW have excellent characteristics in terms of color, opacity, and spreadability, and are considered to be highly applicable as white pigments for the Dancheong.

• Journal of the Korean Applied Science and Technology
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• v.29 no.3
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• pp.393-401
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• 2012

Inorganic pigment is excellent at stability to human body and compatibility with different materials and has been used in a variety of field such as cosmetics, printing inks, paints, and construction materials for improving the aesthetic features. In this paper, hydrothermal synthesis method was used to prepare the manganese and iron dopped with titania pigment. As process parameters, the amount of manganese precursor and iron precursor, and calcined temperature was changed. Optimum amounts of manganese and iron dopped with titania precursor to give excellent color index was manganese 1.0wt% and iron 1.5wt% for dopped titania, and Optimum calcination temperature was $550^{\circ}C$. The synthesized pigments were analyzed by XRD, SEM, EDS, Spectrophotometer and UV-Vis Spectrometer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.41-47
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• 1973

In the present work, the quality stability of sun-dried Alaska pollack, Theragra chalcogramma, was discussed in the aspects of non-enzymatic discoloration as a function of relative humidity during storage at room temperature$(20^{\circ}C)$. Frozen Alaska pollack was dressed, filleted, dried for 48 hours in the open air, and finally stored in cylindrical acrylic chambers which contained saturated specific salt solutions proposed by Rockland(1960) for humidity control. The color development of the product was analyzed by spectrophotometry at 10 day-intervals during the storage. Lipid oxidation was measured as TBA value at wavelength of 538nm. And browning pigments were extracted, divided into two fractions and measured at 460nm: one was chloroform-methanol (2:1 v/v)soluble fraction attributed to lipid oxidation, and the other was water dialyzed fraction caused by so called Maillard reaction. The TBA value showed a maximum on 30 day storage, hereafter, intended to decrease gradually. On the other hand, the rate of brown pigment development in water dialyzed fractions as well as in chloroform-methanol soluble fractions was lower at 34 to 45%RH than at any other case, and propagation of lipid oxidation was also diminished at the same levels of humidity. From the facts described previously, it is recognized that storage at 34 to 45%RH provides higher quality stability for sun-dried Alaska pollack.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.453-457
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• 2007

The physicochemical properties of red beets and the stability of betalain pigments irradiated at 2.5, 5, 10 and 30 kGy were evaluated. Betalain extraction yield of irradiated red beets was not significantly different from non-irradiated red beet. The red beet irradiated at 5kGy showed high optical density value in betacyanin and betaxanthin. In Hunter's color value lightness (L), redness (a) and yellowness (b) decreased with increment of irradiation dose. All red beets showed no difference in pH. The red beets irradiated above 10 kGy had poor textural property quality but antioxidant activity of betalain was not significantly changed by gamma irradiation. Considering natural colorant and textural quality, the gamma irradiation above 10kGy was an undesirable technique for red beets.

• ALGAE
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• v.31 no.3
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• pp.205-217
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• 2016

Freshwater red tides due to dinoflagellates have caused spectacular and regular “summer reddening” in recent years in Baishihai Lake, a temperate, meromictic, meso- or oligotrophic, high-altitude, landslide-dammed, deep lake located at the eastern edge of Tibetan Plateau in China. Based on morphological and molecular analyses, the causative organism has been identified as a new woloszynskioid dinoflagellate, Tovellia diexiensis Q. Zhang et G. X. Liu sp. nov. The vegetative cells are 20-32 μm long and 16-24 μm wide. They have a hemispherical episome and a broadly rounded hyposome with a short characteristic antapical spine. Usually cells are bright red due to the presence of numerous red-pigmented bodies, which often masked the yellowish green discoid chloroplasts. The amphiesma of motile cells comprise mainly quadrilateral, pentagonal or hexagonal thin plates, arranged in 4-5 latitudinal series on the episome, 1 in the cingulum and 4 on the hyposome. Molecular phylogenies based on small subunit ribosomal DNA and large subunit ribosomal DNA (LSU) indicate T. diexiensis from Baishihai Lake to belong to the family Tovelliaceae, which was monophyletic in our LSU phylogenies. During the bloom-forming period in 2005, cell density of T. diexiensis reached 9.15 × 10⁵ cells L⁻¹. Astaxanthin and its diester were found to be the major pigments in T. diexiensis, resulting in a characteristic blood-red color of the water in Baishihai Lake.

• Korean Journal of Materials Research
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• v.25 no.2
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• pp.95-99
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• 2015

$NiAl_2O_4$ nanoparticle was synthesized by a reverse micelle processing for inorganic pigment. $Ni(NO_3)_2{\cdot}6H_2O$ and $Al(NO_3)_3{\cdot}9H_2O$ were used for the precursor in order to synthesize $NiAl_2O_4$ nanoparticles. The aqueous solution, which consisted of a mixing molar ratio of Ni/Al, was 1:2 and heat treated at $800{\sim}1100^{\circ}C$ for 2h. The average size and distribution of synthesized $NiAl_2O_4$ powders are in the range of 10-20 nm and narrow, respectively. The average size of the synthesized $NiAl_2O_4$ powders increased with an increasing water-to-surfactant molar ratio and heating temperature. The crystallinity of synthesized $NiAl_2O_4$ powder increased with an increasing heating temperature. The synthesized $NiAl_2O_4$ powders were characterized by X-ray diffraction analysis(XRD), a field emission scanning electron microscopy(FE-SEM), and a color spectrophotometer. The properties of synthesized powders were affected as a function such as a molar ratio and heating temperature. Results indicate that synthesis using a reverse miclle processing is a favorable process to obtain $NiAl_2O_4$ spinels at low temperatures. The procedure performed suggests that this new synthesis route for producing these oxides has the advantage of being fast and simple. Colorimetric coordinates indicate that the pigments obtained exhibit blue colors.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.1
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• pp.17-26
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• 2013

Market available fermented indigo powders of Indian origin (FI1, FI2), Chinese origin (FC1, FC2), and raw indigo powders of Indian origin (R1, R2) were examined using TLC and HPLC analyses to investigate their pigment contents. TLC analysis gave $R_f$ values of 0.81 and 0.72 for blue and red pigments, respectively. All the powder products and the synthetic and natural indigo standards eluted at 6.9 min and 8.3 min in the HPLC chromatograms, and the peaks showed the ${\lambda}_{max}$ at 610nm and 542nm, representing indigotin and indirubin, respectively. The pigment content calculated based on the area of indigotin and indirubin peaks in the HPLC chromatograms showed that the indigotin content was higher in FC1 and FC2, while FI1 and FI2 had a higher indirubin content. The relative percentage of indirubin was the highest in R2, but the HPLC peak intensity was quite low. Despite the higher indigotin content in FC1 and FC2, cotton dyed with FI1 and FI2 (versus cotton dyed with FC1 and FC2) showed a higher blue (B) hue, the highest K/S values, and the highest antimicrobial effect.