What is Pigmentation? 30, What is pigmentation?

The face ** is smooth and delicate and elastic, which will give people a youthful charm. However, it is bothersome that pigmented spots often appear on the face.

Melasma, the most common pigmented spot, is caused by: 1. Relationship with endocrine disorders; 2. Pigment dermatitis caused by improper use of cosmetics; 3. Pigmented spots after facial acne; 4. Pigment spots caused by improper medication; 5. Lack of vitamins A, E, C, NIACIN and certain amino acids; 6. Long-term field work, excessive sun exposure, mental anxiety, excessive fatigue, grief and anger can also occur facial pigment spots.

The elimination of pigmented spots should be combined with preventive health care and medication**, and food and external treatment

Keep a good mood, avoid excessive anxiety and fatigue, have enough sleep, and combine work and rest;

Eat more foods containing vitamins C and E, such as cabbage, lemon, apple, tomato, winter melon, white radish, peanuts, etc. Eat as little soy sauce, shrimp, crab, wine, coffee, etc. as little as possible;

Avoid sun exposure as much as possible, use sun umbrellas or sun hats when going out, and wear sunscreen and sunscreen honey when working in the field or traveling;

Reasonable selection of cosmetics, do not use some unbranded, non-manufacturer and allergic and toxic products, and do not blindly apply some false depigmenting agents. Under the guidance of a beautician, some whitening and moisturizing creams and facial cleansers should be selectively applied;

You can take Liuwei Dihuang Pill or Xiaoyao Pill, or oral vitamin C, 3 tablets each time, three times a day; Vitamin E, 100 mg twice daily. This all helps to reduce pigment formation and deposition. Return.

If you have had it since you were a child, it is a birthmark, as long as it is not artificially created by you, it will not hinder your future, so there is no need to remove it.

Pigments are raw materials that give a certain color.

1. Synthetic color vegetarian pigment.

The pigments prepared from the chemical synthesis are called synthetic pigments.

2. The commonly used inorganic pigments for inorganic pigments are iron oxide.

Carbon black, chromium oxide green.

etc., they have good lightfastness and are insoluble in water.

The historical background of the pigment coincides with the storyLaws and Regulations

China also has strict restrictions on the addition of synthetic pigments to food: all meat and its processed products, fish and its processed products, vinegar, soy sauce, fermented bean curd and other condiments, fruits and their products, milk and dairy products, baby food, biscuits, cakes.

Synthetic colors cannot be used.

Only soft drinks. Cold diets, sweets, prepared wines and fruit juices can be used in small quantities, and generally must not exceed 1 10,000. At present, there are 6 varieties of edible synthetic pigments approved for use in China, namely amaranth and carmine.

Lemon yellow, sunset yellow, indigo and brilliant blue.

The above content reference: Encyclopedia - pigments.

Pigments: substances that give an organism a variety of different colors. Certain pigments play an important role in physiological processes, such as chlorophyll in plants, which can carry out photosynthesis.

Use. Pigments are raw materials that give a certain color. People often choose goods by sight, touch, smell and other sensory sheds, and pigment is an important part of vision, so whether the pigment is used appropriately also plays a decisive role in the quality of the product.

1) Synthetic pigment for vegetarian food: The pigment synthesized from chemical industry is called synthetic pigment. (2) The commonly used inorganic pigments for inorganic pigments include iron oxide, carbon black, chromium oxide green, etc., which have good lightfastness and are insoluble in water. (3) The commonly used natural pigments of natural pigments are annatto, cochineal, chlorophyll, curcumin and lutein.

Type. There are two types of food pigments commonly used now: natural pigments and synthetic pigments.

Natural pigments are derived from natural substances, mainly from plant tissues, but also include some pigments from animals and microorganisms. Synthetic pigments refer to organic pigments prepared by artificial chemical synthesis methods, mainly made from aniline dyes isolated from coal tar.

1. Food coloring is a kind of pigment, that is, a kind of food additive that can be eaten by people in moderation to change the original color to a certain extent. Food coloring, like food flavor, is divided into natural and synthetic.

2. Natural pigments are prepared from natural colored plants, using the middle skin, shell, leaves, residues, etc. of colored plants, and also made by animals, such as lac pigment feast potato, that is, cochineal pigment, and microbial pigment such as koshitin; In addition to the caramel pigment obtained by heating and coking the caramel pigment at high temperature, it is mostly extracted by water and related solutions, and then further refined, concentrated and dried, and the colored plants are boiled, dried and crushed directly.

Food pigments include natural carotene, beet red, curcumin, safflower yellow, shellac red, lingonberry red, capsicum red, chili orange, red rice red, chrysanthemum yellow extract, black bean red, sorghum red, corn yellow, radish red, amaranth red, amaranth red aluminum lake, carmine, carmine aluminum lake, erythrosin, erythroid aluminum lake, etc. Specifically, the following types of pigments are introduced:

1. Curcumin.

Curcumin is an orange-yellow crystalline powder, slightly bitter in taste, insoluble in water, and is mainly used in food production for the coloring of intestinal products, canned food, sauce and marinated products and other products.

2. Safflower yellow.

Safflower yellow is mainly used for fruit-flavored beverages (solid, liquid), fruit juice drinks, soft drinks, all kinds of fruit wine, prepared wine, candy, pastry makeup, red and green silk, jam, canned fruit, ice products, concentrated fruit juice, green plum, ice cream, popsicles, candied fruit and jelly, the maximum usage is. It can also be used for coloring dishes and cooking foods.

3. Lac red.

Lac red, also known as shellac red, is a mixture of five components: lac acid A, shellac acid B, shellac acid C, shellac acid D, and shellac acid E, of which shellac acid A accounts for 85% of Hu Xiao. Lac red has high safety and is suitable for beverages that do not contain protein and starch, candy and jelly, pastries and noodles, etc.

4. Amaranth red.

Amaranth red, also known as edible red No. 2 (Japan), edible red No. 9, acid red, bayberry red, cockscomb red, blue acid red, is a water-soluble azo colorant. On October 27, 2017, the list of carcinogens released by the International Agency for Research on Cancer of the World Health Organization was preliminarily sorted out for reference, and amaranth red was in the list of three types of carcinogens.

5. Red moss.

Erythrosine is one of the synthetic pigments, red or pants draft reddish-brown particles or powder, bright color, good tinting strength, good stability, low cost, often used in food processing products and beverages to improve its sensory properties.

Food coloring is chitin, capsanthin, zeaxanthin, carotene and other pigments used in the food industry, generally from natural plants or animals. The reason for the color is that there are many conjugated double bonds or carbonyl groups, hydroxyl groups, etc. in the molecule.

Its separation is not obtained by filtration, but by organic solvent extraction, commonly used solvents are dichloromethane, acetone, ethanol, n-hexane, carbon tetrachloride, etc., which can be selected according to the immediacy of the target product.

First of all, the first step is homogenization, which is to crush the plant tissue;

The second step is extraction; The solvent chosen must be appropriate; The ability to see the visible natural color as the benchmark and the colorless residue after extraction proves that the extractant used is appropriate;

The third step is silicate column purification; It is to fill the lower end of the column with glass wool, fill the volume of 3 4 florisil powder, and then add about 5 ml of crude extract (the extract above) each time, and wash them with various solvents or solvent combinations of different polarities (e.g., n-hexane:ether 9:1; 8：

9) until the eluent is colorless, merge the eluent;

The fourth step is to remove the solvent by vacuum distillation; Or use a rotary evaporator;

The fifth step is drying.