改性淀粉与杨梅栲胶配伍复鞣的工艺研究  

Study on Retannage Processes of Matching Modified Starch with Waxberry Tannins

作　　者：吕斌[1] 马建中[1] 高党鸽[1] 关忍[1] 

机构地区：[1]陕西科技大学资源与环境学院,陕西西安710021

出　　处：《皮革科学与工程》2009年第6期14-17,34,共5页Leather Science and Engineering

基　　金：西安市科技计划项目(CXY09023(3));国家自然科学基金资助项目(50573047);陕西科技大学科研创新团队建设项目;国家高技术研究发展计划(863计划)项目(200803Z309)

摘　　要：采用正交试验设计法对改性淀粉与杨梅栲胶配伍复鞣绵羊蓝湿皮的工艺进行了优化,并对复鞣后坯革的收缩温度、增厚率及其物理力学性能进行了检测。实验结果表明最优工艺为:改性淀粉用量为1.0%,杨梅栲胶鞣制起始pH为4.5,杨梅栲胶鞣制结束pH为4.0,杨梅栲胶用量为5%,鞣制时间为8h。复鞣后坯革的检测结果表明:采用改性淀粉与杨梅栲胶配伍复鞣对坯革的柔软性没有明显贡献,坯革的强度和韧性与其他复鞣剂复鞣坯革相当。The retannage process of matching modified starch with waxberry vegetable was optimized by orthogenal design method. The hydrothermal stability of leather,inerassation rate and physical mechanism characters were measured. The optimized retannage application process as follows： the dosage of modified starch 1.0% ,the original pH of waxberry vegetable retannage 4. 5 ,the final pH of waxberry vegetable retannage 4. 0,the dosage of waxberry vegetable was 5%, retanage time was 8 h. The measurement results indicate that retannnge using modified starch matching with waxberry vegetable can improve the softness of leather. And the intensity and toughness is almost the same as other leather tanned with normal materials.

关 键 词：淀粉 杨梅栲胶 复鞣 

分 类 号：TS543[轻工技术与工程—皮革化学与工程]