期刊文献+

天然染料赋予织物功能性的应用研究进展 被引量:1

Recent Advancement in Natural Dye Imparting Functionality to Fabrics
下载PDF
导出
摘要 天然染料来源于自然,具有来源广、无毒或低毒、可持续等优点,一些特殊结构的天然染料在上染织物的同时,还能够赋予织物功能性。文中综述了特殊结构天然染料赋予织物功能性的应用研究进展,包括抗菌、抗氧化、防蛀、防紫外线和阻燃等功能;从结构角度阐述了这些天然染料赋予织物功能性的机理;展望了天然染料赋予纺织品功能性的发展前景。 Natural dyes have the excellent characteristics of being easy available,and low-or non-toxic and sustainable.Some natural dyes with special structures can dye fabrics while giving them functionality.The research progress of natural dyes with special structures in imparting functionality to fabrics,including antibacterial,anti-oxidation,anti-ultraviolet,mothproof,and flame retardant,is reviewed.The functional mechanisms of these natural dyes are elucidated from the aspects of the structure of dyes.The development trend of natural dye imparting functionality to textiles is also predicted.
作者 单国华 肖远淑 李帅 陈诚 Shan Guohua;Xiao Yuanshu;Li Shuai;Chen Cheng(College of Textile and Clothing,Xinjiang University,Urumqi,Xinjiang 830017,China;Key Laboratory of Characteristic Textiles and Clean Dyeing and Finishing Technology,Xinjiang University,Urumqi,Xinjiang 830017,China)
出处 《针织工业》 北大核心 2022年第6期79-84,共6页 Knitting Industries
关键词 天然染料 结构 纺织品 功能性 机理 Natural Dyes Structure Fabrics Functionality Mechanism
  • 相关文献

参考文献7

二级参考文献69

  • 1范文教,孙俊秀,陈云川,贾洪锋,邱健,迟原龙.茶多酚对鲢鱼微冻冷藏保鲜的影响[J].农业工程学报,2009,25(2):294-297. 被引量:74
  • 2Mohd Irfan Naik,Bashir Ahmad Fomda,Ebenezar Jaykumar,Javid Ahmad Bhat.Antibacterial activity of lemongrass(Cymbopogon citratus) oil against some selected pathogenic bacterias[J].Asian Pacific Journal of Tropical Medicine,2010,3(7):535-538. 被引量:14
  • 3于新瑞,张淑芬,杨锦宗.有机染料光褪色机理及主要原因[J].感光科学与光化学,2000,18(3):243-253. 被引量:19
  • 4韩晓俊,王越平,覃丹,庞琦.天然植物染料染色存在的问题及其解决措施[J].针织工业,2007(5):48-51. 被引量:28
  • 5Ehira S, Fujii T. Changes in viable bacterial count of sardine during partially frozen storage[J]. Bulletin of the Japanese Society of Scientific Fisheries, 1980, 46(11): 1419-1421.
  • 6Wheeler, D S, Wheeler, W J. The medicinal chemistry of tea[J]. Drug Development Research, 2004, 61(2): 45-65.
  • 7Mitsumoto M, O'Grady MN, Kerry JP, et al. Addition of tea catechinsand vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties[J]. Meat Science, 2005, 69: 773-779.
  • 8Silván JM, Mingo E, Hidalgo M, et al. Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp [J]. Food Control, 2013, 29: 25-31.
  • 9Yi S M, Zhu J L, Fu L L, et al. Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane [J]. International Journal of Food Microbiology, 2010, 144: 111-117.
  • 10Gramza A, Khokhar S, Yoko S, et al. Antioxidant activity of tea extracts in lipids and correlation with polyphenol content [J]. European Journal of Lipid Science and Technology, 2006, 108: 351-362.

共引文献128

同被引文献11

引证文献1

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部