• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.5
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• pp.46-53
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• 2012

The purpose of this study was to investigate the functional properties of Changhoji with natural dyeing. This research would provide a basic information for interior material Changhoji. To estimate functional properties of super eight colors Changhoji, water staining, lightfastness, and floodlight color test were executed. In term of the water staining test, blue color showed the clear and other colors showed the little spot. As a result of measuring the lightfastness, Magenta color dyed with sappanwood showed the worst. But blue color dyed with indigo and Turquoise color dyed with indigo and Pagoda tree flower showed the highest. As a result of floodlight color test was no difference between sample color and floodlight color.

• Fashion & Textile Research Journal
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• v.8 no.6
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• pp.665-671
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• 2006

This study is to develop tourist souvenir which designed image of butterfly, the symbol of Hampyeong Butterfly Festival, using natural dyeing product, the specialty of Namdo region. Results of market survey of tourist souvenirs for Hampyeong Butterfly festival showed that souvenirs of butterfly design sold in market which were not discriminated from that of general products and locality or characteristic of the region could not be exhibited. According to the results of market survey, design of souvenirs of Hampyeong Butterfly Festival is as follows; Butterfly pattern of hinge and Dangcho pattern are developed to graphic motive of modern sense with traditional beauty to make design which can be consumed by modern consumers in their actual life and then proper pattern is planned by combining, repeating and disassembling them. Such a pattern is applied to souvenirs like T-shirts, necktie and scarf to make tourists feel identity and unification of the festival visually. In addition, design of souvenirs was made to be coordinated with casuals. Therefore, visual factor could be extracted from Korean cultural heritages suitable to concept of local festivals and it is considered that ways of commercialization and development of traditional pattern suitable to consumers' demands can be suggested.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.641-644
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• 2001

This study was performed for development of new analytical method of monascus pigments in foods. In this method, analysis of monascus pigment in foods has been carried out by detection of monascin and ankaflavin of the main color component of monascus pigment as indicator compounds. Monascin and ankaflavin were isolated and identified by TLC, HPLC, Prep. HPLC, $^{1}H-NMR$ and Mass spectrophotometer. The analysis of monascin and ankaflavin in foods such as massal, sausage, mixed press ham, mixed fish sausage, semi-dried sausage and syrup was performed by using reverse phase high performance liquid chromatograph with Capcell Pak C18 column at wave length 390 nm. The quantitative results of monascin were as follows : $0.01{\sim}3.31\;{\mu}g/g$ item in massal, $0.05{\sim}0.10\;{\mu}g/g$ in mixed fish sausage, and $0.34{\sim}0.35\;{\mu}g/g$ in semi-dried sausage. But the quantitative results of ankaflavin were as follows: $0.02{\sim}0.89\;{\mu}g/g$ in massal, ankaflavin were not founded in other samples.

• Journal of Life Science
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• v.25 no.7
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• pp.826-832
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• 2015

This study describes the effects of activated charcoal on the removal of salts, detergents, and pigments from protein extracts of ginseng leaves and roots. Incubation of protein extracts with 5% (w/v) activated charcoal (100-400 mesh) for 30 min at 4℃ almost removed the salts and detergents including NP-40 as can be observed on SDS-PAGE. In addition, analysis of chlorophyll content showed significant depletion of chlorophyll (~33%) after activated charcoal treatment, suggesting potential effect of activated charcoal on removal of pigments too along with the salts and detergents. 2-DE analysis of activated charcoal treated protein samples showed better resolution of proteins, further indicating the efficacy of activated charcoal in clearing of protein samples. In case of root proteins, although not major differences were observed on SDS-PAGE, 2-DE gels showed better resolution of spots after charcoal treatment. In addition, both Hierarchical clustering (HCL) and Principle component analysis (PCA) clearly separated acetone sample from rest of the samples. Phenol and AC-phenol samples almost overlapped each other suggesting no major differences between these samples. Overall, these results showed that activated charcoal can be used in a simple manner to remove the salts, detergents and pigments from the protein extracts of various plant tissues.

• Journal of Environmental Health Sciences
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• v.28 no.5
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• pp.4-12
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• 2002

It is well-known method to use Ethylene Oxide (ETO) as a fumigant to preserve cultural heritage from the attack of some bacteria and insects. In this article, we investigated co]or change of some cultural material upon treating ETO. The cultural material was selected from Korean paper (hanji), ancient books, blue prints, pigments (DA, DB, DC, DD, DE and DF). hemp cloths, and colored pictures (DG, DH, Dl, DJ, DK). The $\Delta$E value in chromaticity coordinates for each item was obtained upon treatment with ETO at concentration of 200, 250, 380, 500, 710 g/m$^3$ respectively. The $\Delta$E value was derived from the equation of L*at with the data checked 24 hr, 48 hr, and 72 hrs respectively. The Korean papers(hanji) showed slightly change in color by $\Delta$E 0.8. In the case of ancient books, it showed $\Delta$E 2.91 which was easily distinguishable with the naked eyes. For the almost 73％ of blue prints, the value of $\Delta$E was as much as more than 4.0 that it is recommended not to use. In the case of pigments, the value of $\Delta$E was ranged from 0.15 up to 4.0 so that it should be very careful before use. The hemp cloth dyed with natural indigo showed less than 1.00 in $\Delta$E, while various colored hemp cloth showed wide range of $\Delta$E from 1.00 to 4.00. Finally, from the fact that the color change was as small as less than 1.00 for the colored pictures, it is thought that treatment with ETO is one of method to be used to this purpose.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.97-100
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• 1995

The pigments of acetylshikonin and isobutylshikonin isolated from the roots of Lithospermum erythrorhizon were determined over a period of storage for their stabilities influenced by temperatures and metal ions. In dark condition, both pigment solution were unstable at 488 and 560 nm; alcoholic solutions of acetylshikonin pigment were stable at $25^{\circ}C$ and $50^{\circ}C$ for 1 hour, but isobutylshikonin showed severe discoloration within 1 hour at $95^{\circ}C$ . Buffered solutions of acetylshikonin tended to be discolored with the addition of $Fe^{++}$, while those of isobutylshikonin with $Fe^{++}$ and $Cu^{++}$. These studies indicated that acetylshikonin and isobutylshikonin can be used in foods as the natural colorant under selected conditions in case of considering storage temperature and metal ions.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.157-161
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• 1994

The pigments of acetylshikonin and isobutylshikonin isolated from the roots of Lithospermum erythrorhizon were determined over a period of storage for their stabilities influenced by mono- and disaccharides and acids. In general. sugars and acids caused an increase in stability of acetylshikonin at the various concentrations. These studies indicated that acetylshikonin and isobutylshikonin can be used in foods as the natural colorant under selected conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.338-342
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• 2002

Antimicrobial activity of yellow pigment produced by Monascus anka Y7 (Y7) was studied. The crude yellow pigment of Y7 showed antimicrobial activity against some bacteria and yeasts. The diameter of inhibition zone against gram-positive bacteria was a little smaller t]fan that of gram-negative bacteria to the crude yellow pigment. Especially, E2 fraction obtained from the crude yellow pigment by TLC method showed high anti-microbial activity against E. coli.. The fraction had bright yellow pigment, showing fluorescent light and having the maximum absorption at 373 nm. Citrinin, a mycotoxin which had been characterized as an antimicrobial substance from a Monascus strain, was not detected in the E2 fraction and in the crude yellow pigment by the results of TLC and HPLC. This indicates that the antimicrobial activity of Y7 pigments did not any relationship with citrinin. Yellow degree (b/a of Hunters color value) of Y7 pigment was much higher than that of other natural colorants such as annatto, gardenia yellow and carthamus yellow. But the colors of all of the yellow pigments were similar by panels. Thus, the yellow pigment of Y7 could be used as a useful alternative colorant for food industry, having the advantage of antimicrobial activity.

• 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.

• Textile Coloration and Finishing
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• v.20 no.2
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• pp.59-65
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• 2008

The tannin acid and the enzymes have been used in order to improve the ruggedness in laundry and the absorption of dyes and pigments in the textile industry for several years. The enzyme processing on the protein fiber minimizes the damage of the entire fiber and improves the dyeability by effectively modifying only the hydrophobic surface. This study tried out the structural observation by applying the Castanea crenata sieb. et. zucc. containing abundant tannin to the hair dyeing as the natural dyeing pigment along with Protease of Rhizopus sp. The dyeability was improved as compared to the dyeing using only the synthetic tanning and iron mordant. When the depth of pigment was higher in accordance with the surface observation, the enzyme dissolution had impact on dyeing and so the keratin layer on the hair surface. Accordingly, it was found that the appropriate depth was between 0.01 and 0.03%. It was estimated that 0.1% protease would treated within 30min. Consequently, it would cause the good reaction with the functional group of tannin pigment.