지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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The purpose of this study is to examine the possibility of anthocyanin pigments of black soybeans, which is natural hair dye and free from skin irritation and environmental pollution, as hair dye to make up for the limitations of natural hair dye such as simple color and unscientific process of hair dyeing. In order to achieve this purpose, anthocyanin concentration was analyzed by measuring absorbency from anthocyanin 540 nm of black soybeans and color changes were observed according to changes in temperature and pH through color measurement. Unmordanted hair dyeing was increased in dye intake (K/S) with increased dyeing temperature (20~80℃) and hair color was changed from red to purple. Increased dyeing hours were associated with decreased lightness (L), and as temperature became higher, the b*(chromaticity coordinate [±b] in the yellow-blue axis in CIE LAB) level got close to 0. It suggested that changes in lightness and a* were one of determinants of dyeing hair color. In unmordanted hair dyeing, it was expected that dye intake according to pH and color measurement effect would be the same as anthocyanin pigments, but color changes in hair dye in alkalinity were not connected with changes in hair color. With increased pH, a* value proceeded from +(red)to - (green) or a color meter was reacted to yellow of original bleached hair and Munsell’s H was changed into 6.169YR → 2.771Y → 2.578Y → 1.365Y in alkalinity (especially pH 9~13). In the alkalic status, black brown or a black green was shown because of reddish brown deposits and discolored original color of anthocyanin mordant. It brought about poor dye intake and dyeing or mordanting effects were lost. It suggested that anthocyanin mordants were specially sensitive to pH and dye intake was rapidly decreased with increased pH.
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참고문헌 (14)
참고문헌 신청
김선영 / 2008 / 검정콩 안토시아닌 추출 효율 및안정성 / 학국작물학회지 14 : 84 ~ 88
김성연 / 2007 / 검정콩 함유 천연 안토시아닌의 염색성 연구 / 한국의류산업학회지 9 (1) : 103 ~ 112
나윤영 / 2007 / 양파 외피를 이용한 모발의 염색성 / 한국색채학회논문집 21 (2) : 43 ~ 50
박혜윤 / 2010 / 검은콩, 밀, 쌀겨 추출물이 모발의 성장과 물리적 특성에 미치는 효과 / 한국한의학연구원논문집 16 (3) : 167 ~ 173
서동균 / 2009 / 봉숭아를 이용한 모발염색의 연구 / 코리아뷰티디자인학회지 5 (2) : 115 ~ 127
김성연 / 2007 / 검정콩 함유 천연 안토시아닌의 염색성 연구 / 한국의류산업학회지 9 (1) : 103 ~ 112
나윤영 / 2007 / 양파 외피를 이용한 모발의 염색성 / 한국색채학회논문집 21 (2) : 43 ~ 50
박혜윤 / 2010 / 검은콩, 밀, 쌀겨 추출물이 모발의 성장과 물리적 특성에 미치는 효과 / 한국한의학연구원논문집 16 (3) : 167 ~ 173
서동균 / 2009 / 봉숭아를 이용한 모발염색의 연구 / 코리아뷰티디자인학회지 5 (2) : 115 ~ 127
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