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苎麻鲜麻沸水煮练处理对厌氧微生物脱胶的影响
Anaerobic Microbial Degumming Effect of Boiling Water on Cooked Fresh Ramie
【摘要】 目前苎麻微生物脱胶采用的原料是刮剥后直接晒干的原麻,脱胶效果较差。该研究采用的原料是将刮剥后的鲜麻,先经过沸水煮练后再晒干。对经过不同煮练时间处理后的原麻,进行实验室厌氧微生物脱胶。结果表明,经过沸水煮练处理后的原麻,厌氧微生物脱胶的效果明显好于未经沸水煮练处理后的原麻;沸水煮练处理1 h的原麻,纤维细度5.83 dtex,强度6.12 cN/dtex,制成率为73.6%,厌氧微生物脱胶效果最佳。
【Abstract】 At present, the raw material used for the microbial degumming of ramie is first peeled and then dried, but the degumming effect is poor. The raw material used in the study was fresh ramie bark which was peeled and cooked in boiling water and then dried. The anaerobic microbial degumming of ramie treated with different cooking time showed that the effect of anaerobic microbial degumming after cooked was significantly better than that without cooked. The anaerobic microbial degumming effect of ramie cooked for one hour was the best, the fiber fineness was 5.83 dtex, the strength was 6.12 cN/dtex, and the production rate was 73.6%.
【Key words】 fresh ramie bark; cooked in boiling water; anaerobic microorganisms; degumming;
- 【文献出处】 中国麻业科学 ,Plant Fiber Sciences in China , 编辑部邮箱 ,2020年01期
- 【分类号】TS192.55
- 【被引频次】8
- 【下载频次】96