煮茧与否对丝纤维性能的影响  

Effect of Non-cocoon Cooking on Silk Fiber Properties

作　　者：谢瑞娟[1,2] 黄韶恩 李春萍[1] 曹建高[1] 王彪[1] 

机构地区：[1]苏州大学纺织与服装工程学院,江苏苏州215006 [2]现代丝绸国家工程实验室,江苏苏州215123 [3]广西出入境检验检疫局检验检疫技术中心,南宁530021

出　　处：《丝绸》2010年第4期20-23,共4页Journal of Silk

基　　金：广西省科技厅科技创新能力与条件建设项目(桂科能0992028-2);江苏省自然科学基金创新学者攀登项目(BK2008008)

摘　　要：从丝的含胶率、练减率、力学性能、摩擦系数、结构和表面形态入手,研究不煮茧对丝的性能的影响。结果表明,生丝的含胶率、练减率均为不煮茧的高于煮茧的;煮茧与否对生丝和精练丝的断裂强度、断裂伸长率,生丝的动摩擦系数和静摩擦系数影响不明显;精练丝的静摩擦系数为不煮茧的大于煮茧的;煮茧与否对丝的结构均无明显影响,生丝和精练丝均以β折叠结构为主。生丝表面的丝胶分布均匀性为不煮茧较煮茧的差。This paper studies on the effect of non-cocoon cooking on properties of silk by investigating the sericin content, percentage of loss in boiling-off, mechanical properties, friction coefficient, structure, surface morphology. The results showed that the sericin content rate and percentage of loss in boiling-off of raw silk fiber of non-cocoon cooked were higher than those of the cocoon cooked ones. Cocoon cooking had no obvious effect on breaking strength and breaking elongation of raw silk and scouring silk, and no significant on dynamic friction coefficient and static friction coefficient of raw silk. The static friction coefficient of the products of non-cocoon cooking for scouring silk is larger than that of the products of cocoon cooking. Cocoon cooking has no significant effect on structures of silk as β-sheet is the main structure of raw silk fiber and scouring silk. As for the surface of raw silk fiber which was treated with cocoon cooking, the uniformity of sericin distributing is better, compared to the non-cocoon cooked one.

关 键 词：煮茧 力学性能 摩擦系数 丝结构 

分 类 号：TS143.222[轻工技术与工程—纺织材料与纺织品设计]