|本期目录/Table of Contents|

[1]赵树强,宁晚娥,林海涛,等.壳聚糖季铵盐在木薯蚕丝抗菌整理中的应用[J].丝绸,2018,55(7):071103.[doi:10.3969/j.issn.1001-7003.2018.07.003]
 ZHAO Shuqiang,NING Wane,LIN Haitao,et al.Application of chitosan quaternary ammonium salt in antibacterial finishing of cassava silk[J].Journal of Silk,2018,55(7):071103.[doi:10.3969/j.issn.1001-7003.2018.07.003]
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壳聚糖季铵盐在木薯蚕丝抗菌整理中的应用(PDF)
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《丝绸》[ISSN:1001-7003/CN:33-1122/TS]

卷:
55
期数:
2018年7期
页码:
071103
栏目:
研究与技术
出版日期:
2018-07-20

文章信息/Info

Title:
Application of chitosan quaternary ammonium salt in antibacterial finishing of cassava silk
文章编号:
1001-7003(2018)07-0013-08
作者:
赵树强宁晚娥林海涛黄继伟陶立全
1.广西科技大学 生物与化学工程学院,广西 柳州545006;2.广西糖资源绿色加工重点实验室,广西 柳州 545006; 3.柳州市产品质量监督检验所,广西 柳州 545006;4.国家茧丝绸产品质量监督检验中心(柳州)
Author(s):
ZHAO Shuqiang NING Wane LIN Haitao HUANG Jiwei TAO Liquan
 1.College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China; 2.Guangxi Sugar Resource Green Processing Key Laboratory, Liuzhou 545006, China; 3.Liuzhou Product Quality Supervision Testing Institute, Liuzhou 545006, China; 4.National Cocoon and Silk Quality Supervision and Inspection Center (Liuzhou), Liuzhou 545006, China
关键词:
壳聚糖木薯蚕丝金黄色葡萄球菌抗菌持久性热稳定性
Keywords:
chitosan cassava silk staphylococcus aureus antibacterial persistence thermal stability
分类号:
TS195.644
doi:
10.3969/j.issn.1001-7003.2018.07.003
文献标志码:
A
摘要:
为了改善壳聚糖在水中的溶解性,将氯化缩水甘油三甲基铵与壳聚糖反应,在一定条件下合成了壳聚糖季铵盐(HACC),并将其用于木薯蚕丝的改性处理,采用红外光谱仪、X射线衍射仪及热分析方法对处理前后木薯蚕丝的结构,以及热学性能进行表征与分析。研究表明,从X射线衍射图谱和红外光谱图谱来看,HACC的化学改性使木薯蚕丝纤维中的部分结构发生变化,而且抗菌整理后的木薯蚕丝对金黄色葡萄球菌和大肠杆菌有较好的抗菌持久性。另外,从热分析的测试结果来看,抗菌整理后的木薯蚕丝的内部结构与未整理相比变得更加紧密且热稳定性增强。
Abstract:
In order to improve the solubility of chitosan in water, trimethylammonium chloride reacted with chitosan to synthesize chitosan quaternary ammonium salt (HACC) under certain conditions and it was used for the modification of cassava silk. Infrared spectroscopy, X-ray diffractometer and thermal analysis methods were used to characterize and analyze the structure and thermal properties of cassava silk before and after treatment. The research results show that, from the X ray diffraction spectrum and the infrared spectrum, the chemical modification of HACC causes some changes in the structure of cassava silk fiber, and the cassava silk after antibacterial finishing has better antibacterial persistence to staphylococcus aureus and escherichia colim. In addition, from the test results of thermal analysis, the internal structure of cassava silk after antibacterial finishing becomes righter and the thermal stability is enhanced compared with the untreated one.

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备注/Memo

备注/Memo:
基金项目:广西科学研究与技术开发计划项目(桂科AA16380045)
收稿日期:2017-12-12
修回日期: 2018-00-00
作者简介:赵树强(1987—),男,硕士研究生,研究方向为茧丝绸新工艺与新产品的开发
通信作者:林海涛,教授,lhthost@163.com
更新日期/Last Update: 2018-06-01