摘要
以绿竹片为原料,采用物理机械工艺处理竹片,主要探索了高温高压蒸煮时间对制取纤维质量的影响,确定最佳处理时间,对制取的纤维进行细度强度测试、表面形貌观察及抗菌性测试,并与化学法制取的竹原纤维进行比较.结果表明:当蒸煮时间为14 h时,制取的竹原纤维品质最优;纤维断裂强度、断裂伸长率、拉伸模量、断裂比功分别为297.20MPa、5.12%、10.44GPa、11.30 J.抗菌性测试结果表明,该方法制取的竹原纤维对金黄色葡萄球菌和黑曲霉菌的抗菌性较好.
With bamboo slice as raw material, the raw bamboo fibers were prepared by means of physical and mechanical treatment, in which the effects of high temperature and pressure cooking time to the fiber quality were analyzed to determine the best cooking time. Compared with the bamboo fibers of chemical preparation, fineness and strength of the fibers and the surface morphology were tested and the antibacterial property of bamboo fibers were evaluated. The results show thatwhen the cooking time is 14 h, the output bamboo fibers have the best quality. The tensile strength, elongation at break, tensile modulus and breaking work were 297.20 MPa, 5.12%, 10.44 GPa and 11.30 J respectively. In vitro antibacterial test, we find bamboo fiber has fine antibacterial effect to Staphylococcus aureus and Aspergillusniger.
出处
《天津工业大学学报》
CAS
北大核心
2014年第5期14-17,共4页
Journal of Tiangong University
基金
国家自然科学基金(51303131)
中国纺织工业协会科技指导性项目(2008026)
关键词
竹原纤维
物理提取
蒸煮时间
力学性能
抗菌性
raw bamboo fiber
physical extraction
cooking time
mechanical property
antibacterial
作者简介
通信作者：王春红（1980-），女，博士，副教授，硕士生导师．E-mail：cnwangch@163．com
