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西藏历史档案霉菌生长特性及其影响——以贝叶载体为例

Growth Characteristics and Influence of Mould in Tibetan Historical Archives: Take Palm-leaf Vector as an Example
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摘要 西藏历史档案是研究古代西藏文化、语言、宗教等方面的珍贵文献,是我国少数民族文化遗产和世界文化遗产的重要组成部分,其中,贝叶是西藏历史档案重要的载体形式。本文采用实验研究的方法,对贝叶载体上霉菌生长特性进行研究;通过定量和定性分析,探究霉菌对贝叶性能产生的影响。实验结果表明:贝叶载体上霉菌生长最适宜的环境条件为相对湿度95%、温度30℃;生霉后贝叶表面的颜色会发生改变,且霉菌生长的时间越长,贝叶的颜色改变越大;生霉后贝叶表面的酸度会增加,但酸度与霉菌生长的时间并不成正比;最后,通过显微镜对生霉贝叶表面形貌进行观察,在霉菌生长后期能明显观察到黄褐色的分泌物,这些分泌物是导致贝叶档案粘连的重要因素。 Tibetan historical archives are precious documents for studying ancient Tibetan culture,language and religion,and are an important part of China's minority cultural heritage and world cultural heritage,among which palm-leaf is an important carrier form of Tibetan historical archives.In this paper,an experimental study was conducted to investigate the growth characteristics of mould on palm-leaf archives.Through quantitative and qualitative analysis,this paper explored the influence of mould on the properties of palm-leaf archives.The results showed that the most suitable temperature and humidity environment for the growth of mould on palm-leaf archives was 95%relative humidity and 30℃temperatures.The surface color of palm-leaf archives will change after mildew,and the longer the mould grows,the greater the palm-leaf archives'color change.After mildew,the acidity on the surface of palm-leaf will increase,but the acidity is not proportional to the time of mould growth.Finally,the surface morphology of the palm-leaf archives of the fungus was observed by microscope,and the yellow-brown secretion was observed in the late growth period of the fungus,which was an important factor leading to the adhesion of the palm-leaf archives.
作者 宋欣 李冰 鲁国轩 SONG Xin;LI Bing;LU Guoxuan(School of Information Resource Management,Renmin University of China,Beijing 100872)
出处 《档案学研究》 北大核心 2023年第2期128-133,共6页 Archives Science Study
基金 中国人民大学科学研究基金(中央高校基本科研业务费专项资金资助)项目“藏文写本材料保存特性的对比研究”(21XNH184)的阶段性研究成果。
关键词 西藏历史档案 档案保护 贝叶 微生物 霉菌 Tibetan historical archives archives preservation palm-leaf microorganism mould
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