烘煮茧工艺及雌雄性别对茧丝质的影响  

Effect of Cocoon Dry and Cooking Conditions and Silkworm Gender on Silk Quality

作　　者：虞晓华[1] 王崇龙[1] 蒋继超[1] 贾仲伟[2] 

机构地区：[1]苏州大学蚕桑研究所,江苏苏州215006 [2]江苏苏豪国际集团股份有限公司,江苏南京210005

出　　处：《丝绸》2005年第3期12-15,共4页Journal of Silk

摘　　要：蚕品种茧丝纤度、伸长率性状具有相对的稳定性,改变烘煮茧工艺条件对其性能影响不显著,雄蚕茧纤度明显比雌蚕茧细;降低等速干燥温度有利于提高茧丝强力;延长减速干燥时间可显著提高出丝率,雄蚕茧的出丝率显著高于雌蚕茧。The denier and elongation properties of cocoon filament are stable while the influence of cocoon dry and cooking conditions on its character are inapparent, and the male cocoon filament is distinct finer than the female. Reducing the constant-peed dry temperature is of benefit to enhance the silk strength while prolonging the speed-down dry time can greatly enhance raw silk percent, and the raw silk percent of male cocoon is higher than the female.

关 键 词：茧丝质 出丝率 雄蚕茧 种茧 蚕品种 性状 雄性 煮茧工艺 强力 茧丝纤度 

分 类 号：TS143[轻工技术与工程—纺织材料与纺织品设计] S882[轻工技术与工程—纺织科学与工程]