ABSTRACT

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.

KEYWORD

Anthocyanin, Black soybeans, Hair dyeing, Unmordanted hair dyeing

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