Natural coloring agent based on roxburgh rose whole plant components as well as preparation method and application of natural coloring agent

Abstract

The invention belongs to the technical field of natural dyes, and provides a natural coloring agent based on roxburgh rose whole plant components as well as a preparation method and application of the natural coloring agent. The preparation method comprises the following steps: fermenting whole rosa roxburghii plants, residues obtained after juicing or dried fruits used as raw materials for 15-30 days under a pure natural acidic or alkaline condition, and soaking cloth to be dyed into fermentation liquor for 7-30 days, so as to finish dyeing. The acidic condition is provided by malic acid or acetic acid, and the alkaline condition is provided by pure natural salt. The method has the advantages of simple process, mild conditions, no use of any chemical synthesis auxiliary agent, environmental protection and safety. By means of the method, natural cloth such as mulberry silk, cotton and hemp can be dyed, the unprecedented and unique golden yellow color can be dyed, and the method has great market application value.

Description

Technical Field

[0001] This invention relates to the field of natural dye technology, and in particular to a natural colorant based on the whole plant components of prickly pear, its preparation method and application. Background Technology

[0002] With increasing public awareness of environmental protection and health, the safety requirements for textiles are rising. Chemically synthesized dyes are being restricted due to their potential carcinogenicity, allergenicity, and environmental pollution. Therefore, developing safe, non-toxic, and biodegradable natural dyes has become an important development direction for the textile printing and dyeing industry.

[0003] As a plant used both as food and medicine, prickly pear is rich in various active ingredients such as flavonoids, polysaccharides, vitamin C, and SOD, but its application in the field of natural dyes has not been fully developed. Currently, most natural dyes are derived from plant roots, stems, leaves, flowers, or minerals, which have problems such as poor color fastness, limited color spectrum, complex dyeing processes, and the need to use mordants (mostly heavy metal salts).

[0004] While existing technologies have reported the use of certain plant fruits (such as pomegranate peel and persimmon) for dyeing, the dyeing effects are mostly conventional colors like yellowish-brown and coffee, lacking vibrancy and brightness. In particular, research on dyeing with prickly pear is scarce, and there are no reports of successfully producing a stable and bright golden yellow color on natural fibers using the entire prickly pear plant through a specific acid-base fermentation process, without relying on high temperatures and chemical mordants. Therefore, developing a novel natural colorant based on prickly pear and its green dyeing process to fill the technological gap and meet the market demand for environmentally friendly, healthy, and colorful natural dyes is of great significance. Summary of the Invention

[0005] The purpose of this invention is to provide a natural colorant based on the whole plant components of prickly pear, its preparation method and application, in order to solve the technical problems in the prior art.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution:

[0007] This invention provides a method for preparing a natural colorant based on the whole plant components of prickly pear, comprising the following steps:

[0008] S1: Fermentation treatment: Using the whole prickly pear plant, juice residue or dried fruit as raw materials, ferment naturally at room temperature for 15 to 30 days under acidic or alkaline conditions to obtain fermentation liquid;

[0009] S2: Preparation of dyeing base solution: Mix the fermentation broth obtained in step S1 with natural dye in a certain proportion, or directly use the fermentation broth in step S1 as a natural coloring agent.

[0010] Preferably, in step S1, the acidic condition is achieved by adding natural malic acid or acetic acid; the alkaline condition is achieved by adding natural salt.

[0011] Preferably, when using dried fruit to prepare natural colorant, dried prickly pear fruit is mixed with water at a mass ratio of 1:2 to 10, heated and extracted at a temperature of 50 to 100°C for 10 to 60 minutes, and then filtered to obtain the natural colorant.

[0012] The present invention also provides the application of the natural colorant prepared by the method in textile dyeing.

[0013] Preferably, the dyeing method is as follows: immerse the fabric to be dyed in the dyeing base solution for 7 to 30 days to complete the dyeing process.

[0014] Preferably, the dyeing process can be completed at room temperature without heating.

[0015] Preferably, the fabric to be dyed is made of 100% silk, cotton, linen or other natural fibers.

[0016] Preferably, the fabric to be dyed can achieve different color dyeing effects by selecting the roots, stems, leaves and fruits of the entire prickly pear plant, especially golden yellow.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The raw materials are natural and environmentally friendly, turning waste into treasure: using the whole prickly pear plant or its processing by-products (such as pomace) as raw materials, high-value utilization of resources is achieved, which is in line with the concept of circular economy. The entire preparation process does not use any chemical synthesis reagents, and the final product is safe, non-toxic, biodegradable, and environmentally friendly.

[0019] The process is simple, gentle, energy-saving, and reduces consumption: This invention employs a combination of natural fermentation and soaking, resulting in a simple and convenient process. The dyeing process can be completed by prolonged soaking at a gentle ambient temperature, or the time can be shortened by moderate heating, giving the process great flexibility and effectively reducing energy consumption.

[0020] Unique dyeing effect and novel color: The biggest breakthrough of this invention lies in the fact that it is the first time that a bright golden yellow has been successfully produced on natural fabrics using the whole plant components of prickly pear. This color is extremely rare and precious in the existing natural dye system, breaking the limitations of the monotonous color spectrum of traditional plant dyes and providing textiles with new, high-value-added color options.

[0021] Good colorfastness and wide applicability: Through a specific fermentation process, the pigment components in prickly pear may be transformed or their binding ability with fibers may be enhanced, thus achieving better colorfastness. This method is applicable to a variety of natural fibers such as mulberry silk, cotton, and linen, and has broad applicability.

[0022] Health and safety: Because heavy metal mordants and chemical auxiliaries are eliminated throughout the process, the resulting dyed textiles are non-irritating and harmless to human skin, making them particularly suitable for fields with extremely high safety requirements, such as infant and toddler clothing, high-end underwear, and home textiles. Detailed Implementation

[0023] This invention provides a method for preparing a natural colorant based on the whole plant components of prickly pear, comprising the following steps:

[0024] S1. Fermentation treatment: Using the whole prickly pear plant, juice residue or dried fruit as raw materials, ferment naturally at room temperature for 15 to 30 days under acidic or alkaline conditions to obtain fermentation liquid.

[0025] S2. Preparation of dyeing base solution: Mix the fermentation broth obtained in step S1 with natural dye in a certain proportion, or directly use the fermentation broth in step S1 as a natural coloring agent.

[0026] In this invention, in step S1, the acidic condition is achieved by adding natural malic acid or acetic acid; the alkaline condition is achieved by adding natural salt.

[0027] In this invention, when using dried fruit to prepare a natural colorant, dried prickly pear fruit is mixed with water at a mass ratio of 1:2 to 10, heated and extracted at a temperature of 50 to 100°C for 10 to 60 minutes, and then filtered to obtain the natural colorant.

[0028] In this invention, the mass ratio of the dried prickly pear fruit to water is 1:2 to 10, preferably 1:3 to 9, more preferably 1:4 to 8, and even more preferably 1:5 to 7.

[0029] In this invention, the temperature of the heating extraction is 50-100°C, preferably 55-90°C, more preferably 60-85°C, and even more preferably 65-80°C.

[0030] In this invention, the heating extraction time is 10-60 min, preferably 15-55 min, more preferably 20-50 min, and even more preferably 25-45 min.

[0031] The present invention also provides the application of the natural colorant prepared by the method in textile dyeing.

[0032] In this invention, the dyeing method is as follows: the fabric to be dyed is immersed in the dyeing base solution for 7 to 30 days to complete the dyeing process.

[0033] In this invention, the staining process can be completed at room temperature without heating.

[0034] In this invention, the fabric to be dyed is made of 100% mulberry silk, cotton, linen or other natural fibers.

[0035] In this invention, the fabric to be dyed can achieve different color dyeing effects by selecting the roots, stems, leaves and fruits of the entire prickly pear plant, especially golden yellow.

[0036] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0037] Example 1: Preparation of natural colorant and its application in dyeing using the whole plant of Prickly Pear under acidic conditions.

[0038] Raw material preparation: whole prickly pear plant (including roots, stems, leaves and fruits), freshly harvested, washed and chopped into small pieces of about 1-2cm, pure natural malic acid (food grade), distilled water.

[0039] Steps: S1. Fermentation Treatment: Take 500g of chopped whole prickly pear plant material and place it in a glass container. Add 5g of malic acid (equivalent to 1% of the raw material mass) and 1000mL of distilled water to completely submerge the raw material. Seal the container and allow it to ferment naturally at room temperature (25±5℃) for 20 days. During fermentation, gently shake the container every 5 days to promote mixing. After fermentation, filter to obtain a deep yellow fermentation liquid with a pH of approximately 3.5.

[0040] S2. Preparation of dyeing base solution: The above fermentation broth is used directly as a natural coloring agent, without the need to add other dyes.

[0041] Dyeing Application: Take a piece of 100% mulberry silk fabric, soak it in clean water beforehand, and wring it dry. Completely immerse the fabric in the dyeing base solution, ensuring the fabric is fully covered. Seal the container and soak at room temperature (25±5℃) for 15 days without heating or stirring. Remove the fabric, gently rinse with cold water, and air dry to achieve a golden yellow dyeing effect.

[0042] Example 2: Preparation of natural colorants and their dyeing applications using residue after juicing under alkaline conditions.

[0043] Raw material preparation: Prickly pear juice residue (mainly containing peel, seeds, and fiber), fresh or refrigerated. Pure natural salt (such as sea salt or rock salt, food grade). Distilled water.

[0044] Steps: S1, Fermentation: Take 300g of prickly pear residue and place it in a plastic bucket. Add 6g of pure natural salt and 600mL of distilled water. Seal the container and allow it to ferment naturally at room temperature (25±5℃) for 25 days. During fermentation, briefly open the container to release gas every 7 days. After fermentation, filter to obtain a reddish-brown fermentation liquid with a pH of approximately 8.0.

[0045] S2. Preparation of dyeing base solution: Mix the fermentation broth with a small amount of natural dye, such as gardenia yellow extract, at a volume ratio of 10:1 to enhance the color intensity. Stir well and use as the dyeing base solution.

[0046] Dyeing Application: Take a piece of 100% cotton fabric and pre-treat it with a weak alkaline solution (baking soda solution) to enhance its dyeability. Immerse the fabric in the dyeing base solution, seal it, and soak it at room temperature for 20 days. Remove the fabric, rinse it with cold water, and air dry it to obtain a deep yellow dyeing effect.

[0047] Example 3: Preparation of natural coloring agents and their dyeing applications using dried prickly pear fruit through heat extraction.

[0048] Ingredients preparation: Dried prickly pear fruit, coarsely ground; distilled water.

[0049] Steps: S1, Heating Extraction: Take 100g of dried prickly pear fruit powder and mix it with 500mL of distilled water. Heat and extract in a 70℃ water bath for 30 minutes, stirring occasionally during the process. After cooling, filter to obtain an orange-red extract, which can be used directly as a natural coloring agent.

[0050] S2. Preparation of staining base solution: Use the above-mentioned extract directly as the staining base solution without further processing.

[0051] Dyeing Application: Take a piece of 100% linen fabric and pre-moisten it with water. Immerse the fabric in the dyeing base solution, seal the container, and soak it at room temperature for 10 days. Remove the fabric, rinse it with cold water, and air dry it to obtain a light golden yellow dyeing effect.

[0052] Example 4: Achieving multicolor staining effects based on different plant parts

[0053] Raw material preparation: Different parts of the prickly pear plant: fruit, leaves, rootstock, pure natural acetic acid, and distilled water.

[0054] Steps: S1. Fermentation Treatment: Take 200g of prickly pear fruit, 100g of leaves, and 100g of rhizomes, and place them in three separate containers. Add 2g of acetic acid and 400mL of distilled water to each container. Seal the containers and allow them to ferment naturally at room temperature for 18 days. After fermentation, filter to obtain three fermentation liquids: the fruit fermentation liquid is golden yellow, the leaf fermentation liquid is yellowish-green, and the rhizome fermentation liquid is brownish-brown.

[0055] S2. Preparation of dyeing base solution: Each fermentation broth is used directly as a natural coloring agent.

[0056] Dyeing Application: Take three pieces of 100% mulberry silk fabric and immerse them separately in three different dyeing base solutions. Seal the containers and soak for 7 days at room temperature. Remove the fabrics, rinse, and air dry: the fruit dye solution yields a golden yellow color, the leaf dye solution yields a yellowish-green color, and the root dye solution yields a brownish color.

[0057] This invention provides a natural colorant based on the whole plant components of *Prickly Pear*, its preparation method, and its application. The preparation method includes: using the whole *Prickly Pear* plant, juice residue, or dried fruit as raw materials, fermenting under purely natural acidic or alkaline conditions for 15-30 days; subsequently, immersing the fabric to be dyed in the fermentation liquid for 7-30 days to complete the dyeing process. The acidic conditions are provided by malic acid or acetic acid, and the alkaline conditions are provided by fruit or pure natural salts. This invention's method is simple, mild, and does not use any chemically synthesized auxiliaries, making it environmentally friendly and safe. This method can be used to dye natural fabrics such as silk, cotton, and linen, producing unprecedented and unique golden yellow hues, making it highly valuable for market applications.

[0058] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a natural colorant based on components of the whole prickly pear plant, characterized in that, Includes the following steps: S1: Fermentation treatment: Using the whole prickly pear plant, juice residue or dried fruit as raw materials, ferment naturally at room temperature for 15 to 30 days under acidic or alkaline conditions to obtain fermentation liquid; S2: Preparation of dyeing base solution: Mix the fermentation broth obtained in step S1 with natural dye in a certain proportion, or directly use the fermentation broth in step S1 as a natural coloring agent.

2. The preparation method according to claim 1, characterized in that, In step S1, the acidic condition is achieved by adding natural malic acid or acetic acid; the alkaline condition is achieved by adding natural salt.

3. The preparation method according to claim 1, characterized in that, When using dried fruit to prepare natural colorants, dried prickly pear fruit is mixed with water at a mass ratio of 1:2 to 10, heated and extracted at a temperature of 50 to 100°C for 10 to 60 minutes, and then filtered to obtain the natural colorant.

4. The application of a natural colorant prepared by any one of the methods described in claims 1 to 3 in textile dyeing.

5. The application according to claim 4, characterized in that, The dyeing method is as follows: immerse the fabric to be dyed in the dyeing base solution for 7 to 30 days to complete the dyeing process.

6. The application according to claim 5, characterized in that, The staining process can be completed at room temperature without heating.

7. The application according to any one of claims 4 to 6, characterized in that, The fabric to be dyed is made of 100% mulberry silk, cotton, linen or other natural fibers.

8. The application according to any one of claims 4 to 6, characterized in that, The fabric to be dyed can achieve different color effects by selecting the roots, stems, leaves, and fruits of the entire prickly pear plant, especially golden yellow.