【摘要】 为了弄清楚霉菌对皮革侵蚀前后,皮革成分变化及其霉菌产生危害的机理,利用蒽酮比色法、石油醚萃取法、凯氏定氮法与水杨酸比色法、甲醛滴定法,分别对侵蚀前后的皮革样品中糖、脂肪、蛋白质和游离氨基酸含量进行了分析。结果表明:侵蚀前皮革样品中的糖、脂肪、蛋白质和游离氨基酸含量分别为0.0603%、4.9%、3.89%、21.0%;侵蚀后的含量分别为0.0155%、2.2%、2.19%、13.5%。霉菌对皮革中的游离氨基酸和脂类的分解利用最明显,其次是对蛋白质和糖的分解。该研究为揭示霉菌侵蚀皮革的机理,提供了可靠的科学依据。更多还原

【Abstract】 The carbohydrate,fats,protein and amino acid content before and after leather corrosion was analyzed with the following methods:the anthrone color method and the potassium ferricyanide law,the benzine,the Kjeldahl nitrogen determination and the salicylic acid color method,the sole indicator formol titration method.It shows that before the leather corrosion by molds,the carbohydrate,fats,protein and dissociation amino acid content respectively is 0.060 3%,4.9%,3.9%,21.0%.And after leather corrosion by molds,the above elements content respectively is 0.015 5%,2.2%,2.19%,13.5%.Molds could highly decompose amino acid and the fat,and the next is protein or carbohydrate.It is useful for study the leather goods corrosion by molds.更多还原