• 한국식품영양학회지
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• 제11권4호
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• pp.375-380
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• 1998

A study of characteristics of greenish pigments from silkwarm excrement by ethanol extraction. Through visible absorption scanning, it showed two absorption peaks at 415 and 657nm, and it was shown to be greenish color. In the presence of light, the stability of pigments rapidly degraded, but in the presence of Al-foil, green and blue cover were very stable. It was shown to be stabilized at the temperature of 7$0^{\circ}C$ until 20days and presence of metal ions, such as Na+, K+, Ca2+, Mg2+ and Zn2+. The pigments was shown to be stabilized in 5% acetic acid solution, but in the presence of lactic acid, citric acid and tartaric acid solution were unstable. On the result of TLC analysis, pigments were shown to be composed of eight color fractions, and main color fractions were F-1, F-2 and F-3. In F-1, F-2 fractions were revealed green color and F-3 fraction were revealed yellow color.

• 한국식품과학회지
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• 제26권1호
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• pp.93-97
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• 1994

천연의 녹색 색소를 개발하기 위하여 Rhodopseudomonas viridis DSM 133이 생산하는 색소의 물리적, 화학적 특성을 조사하였다. 가시광선 범위에서의 흡수특성을 측정한 결과 이 색소는 흡수극대가 378, 414 및 677 nm인 3개의 main peak와 510, 540 및 618 nm인 3개의 minor peak를 확인할 수 있었으며 전반적으로 녹색색조를 나타내었다. 색소는 산성 영역 보다는 알카리 영역, 즉 pH $6.0{\sim}9.0$에서 보다 안정한 경향을 보였다. 그러나 광선과 산소 존재 하에서는 색소의 파괴가 촉진되었다. $40^{\circ}C$ 이하에서는 안정하였고, $Fe^{3+}$ 및 $Al^{3+}$에 의해서는 색조의 저하와 함께 혼탁이 발생되었으나 $Cu^{2+}$에 의해서는 안정성이 유지되었다. 본 색소는 TLC결과 4종의 색소로 구성되어 있었으며 주 색소는 F-4와 F-2로 나타났다.

• 한국식품영양과학회지
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• 제25권3호
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• pp.460-469
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• 1996

This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.

• 복식
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• 제39권
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• pp.79-89
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• 1998

This study was carried out the effect of stability and color extract for it's condition in the curcuma L.. dyeing. The stability is to investigate the absorbance of the curcumin, one of the major yellow pigments and the stability regarding the effect of light, oxygen temperature and pH. The dyeing condition is compared the effect of mordanting condition and the best way to extract pigment and analysed through the color-fastness rating, color-difference value test. The main results obtained are summarized as follows ; 1.The best and proper solvent to extrect curcumin pigment was a ethanol and a distilled water. 2. The light effect indicated that the absorbances of solution in absence of ligh was more stable. 3. The oxygen(O2) effect to curcumin show-ed that the condition in the absence of O2 was more stable than that in presence of O2 4. The temperature showed that the absorbnace was best stable in4$^{\circ}C$ and less changed at $25^{\circ}C$ 5. The curcumin-etanol solution was stable in pH 2~4. 6. Generally color-fastness rating to silk, wool and cotton indicated that crocking C.F. and perspiration C.F. were more than 3rd grade and dry cleaning C.F. was more than 4th grade. But light color-fastness and washing color-fastness were very poor. 7. To make good color fastness, the mordan-ting treated group and the pre-mordant conditions were more effective than others 8. When compared with color-difference value test indicated that the silk was looks like more reddish and bluish color and than the wool and cotton were greenish and bluish. As a mordant, A(C2H4OH(COOH3) and D(K2Cr2O7)were more effective to make green-ish color in the silk and the reddish color was abtained by B(Al.K(SO4)2.12H2O) and C(FeSO4.7H2O).

• 한국의상디자인학회지
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• 제11권3호
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• pp.135-141
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• 2009

In this paper, Tagetes extracts were extracted from leave, root, stem and flower at $100^{\circ}C$ for 20 minutes. Silk fabrics were dyed with Tatetes Patula L. to investigate the dyeing properties in accordance with dye concentration, pH, temperature, time of pre-, simul- and post-treatment of mordants using the three types of mordants. As a result, the surface color of the silk fabrics was yellowish regardless of the types of mordants. However, the a values were decreased and b values were increased in the order of the dyeing using Al>Cu>Fe: Al mordanted silk fabrics were appeared in greenish yellow and Fe mordanted silk fabrics were done in redish yellow. K/S values of the silk fabrics treated with Fe mordant were 3 times higher than those of Al and Cu mordants according to the increase in dye concentration. This behaviour was shown even in the increase of mordant concentration due to the interaction of mordant and pigments of Tatetes Patula L. But, the types of mordants did not affect because the equilibrium was obtained in 20 minutes in a similar way. And it showed that the highest K/S value of the silk fabrics studied was pH 4 and $80^{\circ}C$ regardless of the types of mordants.

• 보존과학회지
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• 제35권6호
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• pp.573-587
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• 2019

본 연구는 전통적인 철화분청사기 안료를 재현하기 위하여 국내산 자철석과 점토, 비가소성 원료를 혼합하여 재현시편을 제작하고, 발색이 양호한 30개의 시편들을 과학적으로 분석함으로써 유약의 발색특성을 알아보고자 하였다. 안료의 주원료인 자철석은 1,200℃의 환원 환경에서 짙은 흑색으로 발색하는 안료이나, 부가적으로 첨가되는 석회 성분과 반응하여 1,230℃ 산화 환경에서는 녹황색 계열로 변색된다. 적철석은 소성 온도 및 환경에 크게 영향을 받지 않으나 Fe를 10 wt% 이상 함유한 점토와 혼합하였을 때는 짙은 흑색으로 발색한다. 안료의 유동성은 R₂O₃/RO₂ 값에 의해 결정되며, 이는 발색에도 영향을 미친다. 미세조직 관찰에서 안료의 입자크기와 소성 환경에 따라 유약층의 발색과 철산화물 결정들이 일부 다른 양상을 보인다. 자철석을 원료로 한 안료는 1,200℃ 산화 환경에서는 유약층과 분장토의 경계면에 철산화물이 응집체 형태로 존재하며, 흑갈색으로 발색하지만, 환원 환경 소성에서는 철산화물의 응집체가 존재하지 않고 유약층에 균질하게 분포하며, 짙은 흑색으로 발색한다. 반면, 적철석을 기반으로한 안료는 산화 환경에서 유약층내 수지상 조직을 형성하며, 흑색으로 발색한다.

• 한국재료학회지
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• 제23권4호
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• pp.233-239
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• 2013

We collected Seokganju minerals (regions in Gyeryong Mountain, Sangsin-ri, Banpo-myeon, Gongju Chungcheongnam-province), which were used as natural color pigments for grayish-blue during the 15th~16th centuries of the Joseon era, and investigated their crystallographic features to develop a black pigment having a spinel structure. By a Raman analysis, the color of Seokganju under transparent glaze as a pigment for painting was black because hematite ($Fe_2O_3$) in Seokganju was converted to magnetite ($Fe_3O_4$) However, Seokganju into the transparent glaze as a pigment was brown because of hematite ($Fe_2O_3$) and small amounts of maghemite (${\gamma}-Fe_2O_3$) in Seokganju minerals. Only Seokganju mineral is used, it is not suitable for black pigment into the transparent glaze. This study tried to develop a spinel crystal black pigment stabilized by Seokganju with CoO, $Cr_2O_3$, NiO, and $MnO_2$ at $1280^{\circ}C$. A Raman spectroscopy analysis was performed to verify the presence of Mn The results showed that it existed as spinel, and two crystal phases $CoFe_2O_4$ and $MnFe_2O_4$ were mixed. $CoFe_2O_4$ spinel has a dark grayish black color and $MnFe_2O_4$ spinel has a greenish black color, and these two appeared as black. The color of a specimen calcined by adding 6 wt% of pigment mixed with 5 wt% of $MnO_2$ added to lime glaze was analyzed with a UV spectrophotometer. When applying the color pigment, it appeared black stabilized with $L^*$24.23, $a^*$ 0.12, $b^*$ -2.29 at $1260^{\circ}C$ oxidative calcination, With $1240^{\circ}C$ reduction firing, it is appeared black stabilized with low brightness of $L^*$ 23.13, $a^*$ -1.12, $b^*$ 0.54.