• 한국식품영양학회지
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• 제12권1호
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• pp.85-90
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• 1999

The characcteristics of anthocyanin pigments from crab apple (Malus prunifolia Wild. Borkh. "red fruit") by ethanol extract were investigated at various condition of light temperature sugar, organic acid me-tal ion and pH. The pigments were stable(over the 60%) on the light irradiation throughout 20 days sto-rage period at room temperature and in the pesenc of Al-foil red blue green and yellow cover were rage period at room temperature and in the pesence of Al-foil red blue green and yellow cover were very stable. The pigments also showed high thermal stbility(over the 67% at 115$^{\circ}C$ 10min) at pH2.5 respectively. The pigments with added organic acid greatly increased thickness of red color. The pig-ments with added metal ions at pH 2.5 such as Na+ K+, Mg2+ Ca2+ and Mn2+ were stable throughout 20 days storage period at $25^{\circ}C$. But Cu2+ addition showed the rapidly degradation of the pigments and Al3+ addition induced the color conversion from red to redish violet. The thickness of the red color of anthocyanin pigments increased increased as the pH decreased. These results indicated that crab apple antho-cyanin pigments might be potental source of natural food colorant. colorant.

• 한국식품영양학회지
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• 제13권4호
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• pp.379-382
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• 2000

한국산 자초 적색소의 추출조건과 적색소를 확인한 결과 자초에서 색소성분의 추출은 지용성 용제가 물에 비해서 추출력이 좋으며 특히 95% 에탄올이 적색소 추출에 효과적이었다. 적색소 성분의 추출은 침출 시간에 관계없이 비교적 고른 추출력을 보였으며 4$0^{\circ}C$이하에서 20분 정도 추출하면 적색소가 충분히 추출되었다. 한국산 자초뿌리의 적색소 성분을 분리하여, IR, NMR. GC/MS로 확인한 결과 대부분이 acetylshi-konin으로 동정되었다.

• 한국세라믹학회지
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• 제45권8호
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• pp.453-458
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• 2008

New inorganic red pigments based on Cr-doped $Y_2O_3$ and $Al_2O_3$ were synthesized by solid state method and characterization of their pigments were characterized by using XRD, FT-IR, SEM and UV-Vis spectrophotometer. The single perovskite phase revealed at $1450^{\circ}C{\sim}1550^{\circ}C$ for 6 h due to using mineralizers. The color of pigment powders resulted out various red-shades depending on the compositions of used materials and temperatures. Glazed tiles painted with pigment powders showed red color in oxidation and reduction firing. The best red colour was obtained when the $Cr_2O_3$ was used 0.04 mole at $1450^{\circ}C$ for 6 h.

• 한국미생물·생명공학회지
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• 제24권6호
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• pp.756-762
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• 1996

In order to develop the method for mass production of natural food colorant from Monascus anka, optimum cultivation conditions for producing red and yellow pigments by cultiva- ting the mold in a jar fermenter and their color characteristics were investigated. The mold produced red and yellow pigments both intracellularly and extracellularly. These pigments showed unique light absorption characteristics with maximum absorption of 494, 380, 506, and 388 nm for extracellular red pigment (ERP), extracellular yellow pigment (EYP), intracellular red pigment (IRP), and intracellular yellow pigment (IYP), respectively. Optimum conditions for producing red pigments were found to be temperature 30$\circ$C, initial pH 6.0, rice powder 3-5%, peptone 0.05%, magnesium sulfate 0.25%, aeration rate 0.1 vvm. Optimum temperature for producing yellow pigments was around 35$\circ$C which is higher than that of producing red pigments. The initial pH and rice powder concentration for producing yellow pigments were the same as those of producing red pigments. The higher concentration of nitrogen source and inorganic salt, aeration rate, the more the yellow pigments were produced. The optimum agitation speed was 100 - 300 rpm for pigment production.

• 한국염색가공학회지
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• 제27권4호
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• pp.245-260
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• 2015

The effect of salt milling process on the crystal size, morphology, and color characteristics of C.I. Pigment Red 57:1 was studied. The primitive morphology and color properties of the pigment after synthesis were studied in the former series work. The size and morphology of primary particles and the second aggregation features should be considered because they are very important to determine pigment quality. We compared the primary morphology of pigment particles before drying with the secondary aggregated morphology of pigment particles after drying and salt milling process. Morphological properties were investigated by particle size analysis, X-ray diffraction, and scanning electron microscopy and color measurement was carried out. Significant reduction in particle size as well as enhanced crystallite size after salt milling process was observed. This result might give a difference in color of the pigment, turning into brighter and more blue-toned red color. It was revealed that synthesis condition affect the morphology and color of the pigment even after milling. Increase in HCl concentration in the synthesis process enhanced crystal size and quality forming bluer-red pigments but an increase in $CaCl_2$ concentration resulted in more amorphous crystals forming darker-red pigments after salt milling.

• 한국식품영양과학회지
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• 제26권1호
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• pp.60-66
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• 1997

Monascus anka가 생산하는 색소는 균체외 적색색소(ERP)와 황색색소(EYP) 그리고 균체내 적색색소(IRP) 와 황색색소(IYP)로 분리되었고 각각의 색소는 특징적인 absorption spectrum을 나타냈다 분리된 4종의 색소의 안정성을 검토한 결과, 암조건, 자외선 그리고 형광하에서는 비교적 안정하였지만 일광하에서는 색소가 급격히 퇴색하는 경향을 나타내 저장시 광차단이 필요함을 알 수 있었다. pH에 대해서는 각 색소가 pH 2.0~12.0 범위에서 비교적 안정하였다. 온도의 영향은 60~8$0^{\circ}C$에서는 비교적 안정하였으나 그 이상의 온도에서는 안정성이 떨어지는 것으로 나타났다. 8종의 유기산 중에 tartaric acid와 citric acid가 홍국색소의 안정성을 저해하는 것으로 나타났고 propionic, formic, acetic, butyric, malonic, malic acid는 비교적 안정하였다. 홍국색소의 변색에 가장 큰 영향을 미치는 금속 이온은 Cu$^{2+}$이었다.

• 한국인쇄학회지
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• 제14권2호
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• pp.81-99
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• 1996

The characteristics of printing inks are affected, to a greater or lesser extent, by the size and distribution of the pigment particles in the dispersion. Color strength, transparency and gloss increase with a decrease in particle size of pigments and with an increase in surface area of pigments. On the contrary, opacity and lightfastness tend to increases with an increase in particle size of pigments and with a decrease in surface are and particle size if pigments on the physical properties of printing ink which made up vehicles for sheet fed and organic pigment Lake Red C(C.I Pigment Red 53:1) that different surface area and particle size.

• Applied Microscopy
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• 제52권
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• pp.3.1-3.8
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• 2022

Our purpose in this study is to analyze the microstructural characteristics and constituent elements of inorganic substances added to the yellow ink and red ink pigments used in permanent makeup. We observed the microstructural properties of inorganic pigments added to the ink using a scanning electron microscopy (SEM) and analyzed the constituent elements of the inorganic pigment particles using an energy dispersive X-ray spectroscopy (EDX). In red wine-colored ink, cubic titanium dioxide with a diameter of 110 to 200 nm was the major component, and rod-shaped iron oxide was rarely observed. Most of the ingredients of taupe yellow ink were rod-shaped yellow iron oxide, and a small amount of cubic titanium dioxide was observed. Red wine-colored ink and taupe yellow ink contained lumps composed of titanium dioxide particles. In red wine-colored ink, lumps were formed by agglomeration. However, we observed that the surface of the lump composed of titanium dioxide in the taupe yellow ink had a smooth surface caused by external physical compression. The titanium dioxide particle mass which found in taupe yellow ink in this study is an artificial product. When this mass accumulates in the dermis, it may cause a color mismatch. Therefore, permanent makeup using fine pigments should be free of foreign substances that may cause trouble in the skin. In addition, there is a need to improve the quality of the ink so that the required color can be safe and long lasting in the dermis.

• Applied Biological Chemistry
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• 제42권2호
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• pp.134-139
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• 1999

새로운 식용 적색색소자원을 개발하기 위하여 버찌의 anthocyanin색소를 ethanol 추출하여 광선, 온도, 유기산, 금속이온 및 pH에 의한 영향을 검토하였다. 본 색소는 광선에 안정하여 20일 까지도 69%의 색소잔존율을 나타내었고 광선 차단용 포장재를 사용 시 상당한 색소잔존효과를 나타내었다. 본 색소는 열에 대단히 안정하여 $115^{\circ}C$에서 30분까지 64%의 색소잔존율을 나타내었다. $25^{\circ}C$의 암소조건에서 첨가된 유기산에 의해서는 색소의 농색화효과가 높게 나타났으며, $25^{\circ}C$의 암소조건에서 첨가된 금속이온에 의해서는 $Na^+,\;K^+,\;Mg^{2+},\;Ca^{2+}$ 및 $Mn^{2+}$에 의해서는 20일까지 안정하였고, $Cu^{2+}$와 $Fe^{3+}$에 의해서는 심각한 안정성 저해를 나타냈으며, $Al^{3+}$에 의해서는 자색으로 전환되었다. pH가 낮을수록 색소의 농색화효과가 높았다. 이로 미루어 본 색소는 대단히 우수한 식용 적색색소자원임을 알 수 있었다.

• 대한토목학회논문집
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• 제26권3A호
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• pp.547-553
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• 2006

안료가 칼라콘크리트의 성질에 미치는 영향을 알아보기 위해 산화철이 주성분인 적색, 황색 및 흑색 안료와 동 프탈로시아닌을 착색성분으로 하는 청색과 녹색 안료 5종류를 사용하여 모르타르와 콘크리트 실험을 실시하였다. 안료의 종류 및 첨가율에 따라 모르타르 및 콘크리트의 품질특성이 차이가 있었다. 적색, 황색 및 흑색 안료를 첨가한 콘크리트의 응결시간은 다소 빨라지고 압축강도는 약간 증가하는 경향이었으며, 슬럼프 및 공기량은 거의 같거나 감소하였다. 반면, 청색 및 녹색 안료를 첨가한 경우 계면활성제의 공기연행에 의해 콘크리트의 압축강도가 크게 저하하였으며, 슬럼프 및 공기량은 크게 증가하였다. 이들 청색 및 녹색 안료를 첨가한 콘크리트에 소포제를 첨가함으로써 콘크리트의 압축강도가 크게 개선되어 안료를 첨가하지 않은 콘크리트와 비슷한 강도발현이 나타났다.