• 한국식품영양학회지
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• 제11권5호
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• pp.506-512
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• 1998

In order to replance systhetic colors by natural colors as food additive, properties of Gardenia yellow color and Gardenia blue color were compared with Food yellow No. 4 and Food blue No. 1. Color differeance between Food yellow No. 4 and Gardenia yellow color was 7.55. Thermal stability of Food yellow No. 4 was above 99%. On the other hand, in case of Gardenia yellow color, showed adove 90% of residual color units in 8$0^{\circ}C$$\times$30min and 10$0^{\circ}C$$\times$30min at pH 7.0 but 75% in 121$^{\circ}C$$\times$15min. Difference of light stability between Food yellow No. 4 and gardenia yellow color was about 18%. Addition of ascorbic acid was increased about 6% in light stability. Color difference between Food blue No. 2 and Gardenia blue color was 107. Thermal stability of Food blue No. 2 was above 99%. But Gardenia blue color showed 92% of residual color units in 8$0^{\circ}C$$\times$30min and 10$0^{\circ}C$$\times$30min at pH 7.0 but 90% in 121$^{\circ}C$$\times$15min. Difference of light stability between Food blue No. 4 and Gardenia blue color was about 8%. Addition of -tocopherol was increased about 4% in light stability of Gardenia blue color.

• 한국식품영양학회지
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• 제11권6호
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• pp.606-611
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• 1998

For waste recyle, we were investigated on Gardenia blue color production using Gardenia by-product by Bacillus subtilits. Optimum conditions for producing blue pigment were found to be 30$^{\circ}C$, initial pH 6.5, glucose as a carbon source 3% and yeast extract as a nitrogen source 0.5%, respectively. Optimum conditions for fermentor culture were agitation speed 400rpm, aeration 2 vvm and inoculum 5%. The optimum perculture time for inoculum was 20 hrs for blue pigment production.

• 대한화장품학회지
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• 제13권1호
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• pp.36-44
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• 1987

Seven bacterial strains capable of conversing Gardenia irridoidglucoside into blue color was isolated on nutrient agar plates with 0.1% water extracted solution of Gardenia's dryad seed. In the seven, strain No. C2 was most effective in the production of blue color. The optimal conditions in production of blue color were when initial pH of medium was 7.0 and cultivation temperature was 35$^{\circ}C$. In 5 $\ell$-Jar fermantor, the powder of blue color was produced about 15% (W/W). And the color was relatively stable in our test.

• 한국식품과학회지
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• 제31권5호
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• pp.1184-1187
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• 1999

치자황색소로부터 미생물에 의해 변환된 색소의 색조차이를 규명하고자 L. plantarum과 S. epidermidis에 의해 변환된 색소를 Amberlite XAD-4 column chromatography로 정제 한 다음 Sephadex LH-20 column의 gel filtration 용출양상과 분리된 색소의 분광학적 특성을 조사 하였다. L. plantarum에 의해 변환된 색소는 crocetin보다 큰 분자크기를 갖고 588 nm에서 홉수극대를 갖는 단일의 청색소를 생성하며, S. epidermidis에 의해 변환된 색소는 L. plantarum에 의해 생성되는 588 nm에 흡수극대를 갖는 청색소와 함께 crocetin 보다 작은 분자크기와, 413 nm에서 흡수극대를 갖는 황색소를 동시에 생성함으로서 청녹색을 띠는 것임이 밝혀졌다.

• 한국식품조리과학회지
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• 제16권3호
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• pp.255-259
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• 2000

The effects of the concentrations of Gardenia blue pigments and sugar types(honey and oligosugar) on the sensory quality characteristics of starch Dasik were investigated to develop a new blue colored starch Dasik. The blueness(-b value) was increased with the increase of blue pigment, while lightness(L value) was decreased. TPA values showed that hardness, fracturability, gumminess and chewiness were increased with the increase of blue pigment significantly(p<0.05), especially in honey-Dasik. In sensory evaluation, honey-Dasik with 0.04%-blue pigment showed higher scores than any other samples, especially in color, sweetness and overall acceptability, but was not significantly different.

• Journal of the Korean Wood Science and Technology
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• 제48권2호
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• pp.154-165
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• 2020

To assign the functionality of the regenerated fiber from waste MDF(wMDF) made of pitch pine, we examined the dyeing characteristics of natural dyes, sappan wood as a polychromatic natural red series, monochromatic gardenia as a yellow series, and indigo blue series. For nonemordanting dye, the colors of regenerated fiber dyed by sappan wood and gardenia were reddish yellow (YR) and yellow (Y) series, respectively, and dyeing conditions were appropriate a 30 ~ 50 g/L of dyeing materials at 60 ℃ for 60minutes of dyeing time. We obtained regenerated woody dyed fibers (Re-WDF), YR to the red (R) series by premordanting with Al and Cu mordant for sappan wood and the purplish red (RP) series by Fe premordanting. In the case of gardenia, only Y series colors were developed in nonemordanting dye or all three mordants. Indigo dye produced Re-WDF with greenish yellow (GY) tone at 1%, green (G) tone at 3%, and blue (B) tone at 5% concentration or more. Re-WDF with indigo showed the best light fastness followed by sappan wood and gardenia. In particular, the light fastness of Re-WDF with gardenia was very poor. The light fastness was somewhat improved by premordanting(Fe>Cu>Al) both sappan wood and gardenia dyes.

• 한국염색가공학회지
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• 제8권4호
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• pp.52-58
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• 1996

Until now, in case of natural dyeing, the appearance of medium colors were achieved by repeat dyeing with different colorants after dyeing with one colorant. In this study, however, new dyeing method for appearance of medium colors was developed by use of mixing solution of different colorants prepared with the same ratio using colorant concentrates. In combination dyeing, purple color was difficult to represent because of the Gardenia blue dye among the colorants used in this study was naby blue dye. But the other medium colors such as yellow red, green yellow, green and blue green were easily represented by use of reddish Sappan wood and yellowish Gardenia concentrates. If the natural blue dye is prepared in concentrate condition, the dyeings dyed in various colors may be obtained by combination dyeing.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2009년도 춘계학술대회
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• pp.227-230
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• 2009

This study was aimed to determine color sensibility factors for naturally dyed fabrics and to investigate their relationship with color variables such as hue and tone and dyes. Two hundreds different fabric colors prepared by a variety of natural dyeing were subjectively evaluated by color experts, which resulted in three color sensibility factors including 'Pleasant', 'Comfort', and 'Modem'. Among hues, Yellowish shade by natural dyeing was found as more pleasant and more comfort than any others. Among main tones for natural dyeing, g(grayish) and ltg(light grayish) were more felt in 'Comfort' whereas d(dull) more in 'Pleasant'. As for dyes, Gardenia Blue, Gardenia Yellow, and Anato tended to give feelings of 'Pleasant' whereas Raw Indigo and Loess did 'Comfort'.

• Tuberculosis and Respiratory Diseases
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• 제38권3호
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• pp.287-296
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• 1991

Colonial morphology of the various yeasts often encountered in sputum or other clinical specimens was investigated on the corn meal-potato-yeast extract agar medium (GJCPY) containing orange-yellow pigments extracted from Gardenia jasminoides fruits in hopes of differential identification on primary cultures. The results obtained are as follows. 1) Cryptococcus neoformans which is a medically important yeast and whose colony showed brown to purple brown on GJCPY medium was distinguishable not only from buff colored Cr. laurentii after one week incubation but also from Candida spp. 2) Colony color of Candida albicans, a most common species in sputum specimens and of Ca. parapsilosis, a rare isolate, remained unchanged even after 15 days incubation. 3) Ca. tropicalis, second common isolate from sputums and Ca. krusei, a rare isolate, formed a characteristic rough and wrinkled colonies that permit to differentiate them from others. 4) Rare isolates, Ca. guilliermondii and Ca. lusitaniae, turned to prussian blue within three days of incubation. 5) Torulopsis sp. and Saccharomyces cerevisiae showed glossy grayish blue or light blue after one week incubation. The findings clearly showed that Ga. jasminoides pigments medium was useful to the morphological differentiation of medically important yeasts that were often encountered in sputum or other clinical specimens.

• Applied Biological Chemistry
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• 제41권5호
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• pp.399-404
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• 1998

우리 나라에서 오랫동안 식용 및 황색 색소원으로 이용되어 온 치자(Gardenia jasminoides)열매로부터 iridoid glycoside인 geniposide를 분리, 정제한 후 ${\beta}-glucosidase$로 가수분해하여 얻은 genipin을 glycine, alanine, histidine, lysine, phenylalanine, glutamate 등 여섯 종류의 아미노산과 반응시켜 수용성 치자청색소로 전환되는 과정을 규명하였다. Genipin이 아미노산과 반응하여 청색소가 되는 과정에서 pH의 영향을 알아보기 위하여 여러 pH에서 반응을 시켜본 결과 청색소 생성의 최적조건은 pH 7.0 이었고, pH 3.0 조건에서는 청색소가 전혀 생성되지 않았으며, pH 12.0 조건에서는 미량의 청색소만 생성되었다. 아미노산의 종류에 따라서도 청색소 생성량 및 색감에 차이가 있었는데 $Iysine({\lambda}_{max}=573\;nm),\;glycine({\lambda}_{max}=595 \;nm),\;phenylalanine({\lambda}_{max}=602\;nm),\;alanine({\lambda}_{max}=595\;nm)$에 비해 $histidine({\lambda}_{max}=601\;nm)$과 $glutamate({\lambda}_{max}=601\;nm)$의 경우에는 비교적 적은 양의 청색소가 생성되었다. 청색소 생성 속도상수를 여러 온도$(60,\;70,\;80,\;90^{\circ}C,\;pH\;7.0\;phosphate$ 완충용액)에서 구하였는데, 염기성 아미노산이 중성 및 산성 아미노산에 비해 생성속도가 빨랐다. 이들 값으로부터 Arrhenius 활성화에너지를 계산한 결과 $glycine(E_A=9.8\;kcal/mol)$이 다른 아미노산$(E_A=13.3{\sim}15.4\;kcal/mol)$에 비해 특히 작은 값의 활성화에너지를 나타내었다.