크랜베리(Vaccinium macrocarpon)와 블랙커런트(Ribes nigrum) 혼합추출물의 모발염색 특성

Abstract

Synergistic effect of mixing extracts of cranberry and blackcurrant in hair dyeing process was investigated. The chromaticity and color change dependent on dyeing temperature and pH change at a dyeing time of 20 min was observed at 540 nm, the maximum absorption wavelength of anthocyanin. FeSO , AlK(SO4)2 , CuSO4 , Co(NO3) was used as mordants for measurement of hair dyeability and colorfastness using the mordant method. The K/S value of mixed extracts of cranberry and blackcurrant was 33.733-33.844, and the optimal dyeing conditions were a temperature of 25℃ and 20 min dyeing time. The K/S value decreased as the dyeing temperature increased. The a* value was 4.185-4.726, and as the duration of dyeing time increased, the a* value of red, the intrinsic color of anthocyanin decreased. Anthocyanin pigment of mixed extract of cranberry and blackcurrant had a relatively highest K/S value of 31.557 and a* value of 7.630 at a pH of 2 and showed a dark red color. The K/S and a* values decreased as the pH increased. Fixing the mixed extract of cranberry and blackcurrant with FeSO4 and CuSO4 showed a dark red color, and AlK(SO4)2 and Co(NO3)2 showed a cloudy red color. The K/S value of colorfastness of mixed extract of cranberry and blackcurrant was 34.988-22.476, and it appears that there was a greater synergistic effect than just using cranberry and blackcurrant at up to 10 washes.