柿漆染色特征与工艺实践
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摘要
柿漆取自涩柿青果,具有防水、增韧功能,自古作为渔网、建筑木材及竹木制品、纸制品的涂料使用。中国早在唐代就已经用柿漆染制纺织品,因其所含柿单宁物质遇氧缩合成难溶性高分子化合物,通过亲水性、黏着力和氧化作用等完成染着显色,在染色技术上表现出独特性。通过对柿漆染色特征的研究,分析其在显色调性、色彩牢度和色彩美感韵味等方面显现出的强大优势;根据文献资料记载和染色实践,探究柿漆传统制作技术与染色方法。研究认为,在当今倡导可持续发展和文化复兴战略中,古老的柿漆染色工艺仍然拥有巨大潜力和广泛发展空间。
Persimmon juice is from green fruit,with waterproof and toughening functions. It has been used as a coating for fishing nets,building timber,bamboo and wood products,and paper products since ancient times. As early as the Tang dynasty,persimmon juice was used to dye textiles in China. Because persimmon tannin was condensed into insoluble polymer compounds when encountering oxygen,and then dyeing was completed through hydrophilicity,adhesion and oxidation, which showed unique characteristics in staining technique. By studying the dyeing characteristics of persimmon juice,the strong advantages of persimmon juice in tone,color fastness and color aesthetic charm were analyzed. Based on the literature review and dyeing practice,the persimmon juice production technology and traditional dyeing methods were explored. It was found that the ancient technology of persimmon juice still has great potential and wide development space in the strategy of sustainable development and revitalization of traditional culture.
Persimmon juice is from green fruit,with waterproof and toughening functions. It has been used as a coating for fishing nets,building timber,bamboo and wood products,and paper products since ancient times. As early as the Tang dynasty,persimmon juice was used to dye textiles in China. Because persimmon tannin was condensed into insoluble polymer compounds when encountering oxygen,and then dyeing was completed through hydrophilicity,adhesion and oxidation, which showed unique characteristics in staining technique. By studying the dyeing characteristics of persimmon juice,the strong advantages of persimmon juice in tone,color fastness and color aesthetic charm were analyzed. Based on the literature review and dyeing practice,the persimmon juice production technology and traditional dyeing methods were explored. It was found that the ancient technology of persimmon juice still has great potential and wide development space in the strategy of sustainable development and revitalization of traditional culture.
引文
[1]谢碧霞,何业华,王俊.柿[M].北京:经济管理出版社,1998:1-36.XIE Bixia, HE Yehua, WANG Jun. Persimmon[M].Beijing:Economic Management Publishing House,1998:1-36.
[2]孙嘉懿.传统材料的再发现:柿漆[D].北京:中央美术学院,2018:2.SUN Jiayi. Rediscovery of Traditional Materials-Persimmon Juice[D]. Beijing:Central Academy of Fine Arts,2018:2.
[3]李雪艳.中国的柿:民艺个案研究一例[D].南京:南京艺术学院,2005:37.LI Xueyan. Persimmon in China:A Case Study of Folk Art[D]. Nanjing:Nanjing Arts Institute,2005:37.
[4]中林敏郎.食品加工におけるポリフェノール成分の制御[J].日本食品工業学会誌,1977,24(10):30-38.NAKABAYASHI Toshiro. Control of polyphenol components in food processing[J]. Journal of the Japan Food Manufacturers Association,1977,24(10):30-38.
[5]寺田昌道.杮渋クラフトをたのしむ[M].東京:木魂社,2007:17.TERADA Masamichi. Enjoy Persimmon Juice Technology[M]. Tokyo:Keshosha,2007:17.
[6]五十嵐永吉.柿渋[M].東京:実教出版,2002:64-65.IGARASHI Nagayoshi. Persimmon Juice[M]. Tokyo:Jitsukyo Publishing,2002:64-65.
[7]松本宗久.植物染料を染める[J].染織と生活,1978,20(1):47-48.MATSUMOTO Munehisa. Plant dyeing[J]. Textiles and Life,1978,20(1):47-48.
[8]刘红光.柿漆综合加工技术[J].农业科技通讯,2002(4):35.LIU Hongguang. Comprehensive processing technology of persimmon juice[J]. Bulletin of Agricntural Science and Technology,2002(4):35.
[9]今井敬澗.杮渋[M].東京:法政大学出版局,2003:212-213.IMAI Keihan. Persimmon Juice[M]. Tokyo:Hosei University Press,2003:26-213.
[10]寺田昌道.杮渋クラフト—杮渋めの技法[M].東京:木魂社,2000:106-107.TERADA Masamichi. Persimmon Juice Dyeing Technology[M]. Tokyo:Keshosha,2000:106-107.
[11]陈武勇,刘波,刘进,等.植物单宁与铁盐和氧化剂反应的变色规律[J].中国皮革,2003,32(7):11-14.CHEN Wuyong,LIU Bo,LIU Jin,et al. Color laws of vegetable tannin reacted with ferric salts and oxidizer[J].China Leather,2003,32(7):11-14.
[2]孙嘉懿.传统材料的再发现:柿漆[D].北京:中央美术学院,2018:2.SUN Jiayi. Rediscovery of Traditional Materials-Persimmon Juice[D]. Beijing:Central Academy of Fine Arts,2018:2.
[3]李雪艳.中国的柿:民艺个案研究一例[D].南京:南京艺术学院,2005:37.LI Xueyan. Persimmon in China:A Case Study of Folk Art[D]. Nanjing:Nanjing Arts Institute,2005:37.
[4]中林敏郎.食品加工におけるポリフェノール成分の制御[J].日本食品工業学会誌,1977,24(10):30-38.NAKABAYASHI Toshiro. Control of polyphenol components in food processing[J]. Journal of the Japan Food Manufacturers Association,1977,24(10):30-38.
[5]寺田昌道.杮渋クラフトをたのしむ[M].東京:木魂社,2007:17.TERADA Masamichi. Enjoy Persimmon Juice Technology[M]. Tokyo:Keshosha,2007:17.
[6]五十嵐永吉.柿渋[M].東京:実教出版,2002:64-65.IGARASHI Nagayoshi. Persimmon Juice[M]. Tokyo:Jitsukyo Publishing,2002:64-65.
[7]松本宗久.植物染料を染める[J].染織と生活,1978,20(1):47-48.MATSUMOTO Munehisa. Plant dyeing[J]. Textiles and Life,1978,20(1):47-48.
[8]刘红光.柿漆综合加工技术[J].农业科技通讯,2002(4):35.LIU Hongguang. Comprehensive processing technology of persimmon juice[J]. Bulletin of Agricntural Science and Technology,2002(4):35.
[9]今井敬澗.杮渋[M].東京:法政大学出版局,2003:212-213.IMAI Keihan. Persimmon Juice[M]. Tokyo:Hosei University Press,2003:26-213.
[10]寺田昌道.杮渋クラフト—杮渋めの技法[M].東京:木魂社,2000:106-107.TERADA Masamichi. Persimmon Juice Dyeing Technology[M]. Tokyo:Keshosha,2000:106-107.
[11]陈武勇,刘波,刘进,等.植物单宁与铁盐和氧化剂反应的变色规律[J].中国皮革,2003,32(7):11-14.CHEN Wuyong,LIU Bo,LIU Jin,et al. Color laws of vegetable tannin reacted with ferric salts and oxidizer[J].China Leather,2003,32(7):11-14.