民族民间传统植物靛蓝质量评价研究
文献类型：学位论文
| ; | |
| 作者 | 施宇茹 |
| 答辩日期 | 2021-05 |
| 导师 | 王雨华 |
| 英文摘要 | As one of the oldest traditional dyes, people worldwide have used natural indigo for centuries. In the process of long-term use, local people have formed their own unique knowledge about indigo quality evaluation, quality control and indigo dyeing processes. However, such traditional knowledge is facing the dilemma of disappearing, especially since it is rarely documented and explained. This research investigated and documented folk unique quality evaluation methods, quality control methods and indigo dyeing processes, and explored the characteristics and material basis of folk quality evaluation methods. Furthermore, we tried to provide a solid foundation and useful suggestions for the inheritance and development of indigo paste. This study selected 18 villages and 3 markets in Guizhou, Yunnan, Fujian and Hainan Provinces as suitable survey sites, as people in these areas frequently used indigo paste and traditional knowledge is passed from generation to generation. Six field surveys were conducted between 2019 to 2020 and a total of 294 informants were interviewed. Purposive sampling, participatory observation, and questionnaires were employed to collect primary data. The frequency of citation (FC), mention index (QI) and fidelity level (FL) were calculated to quantitatively evaluate these primary data. To explore the characteristics and material basis of the traditional quality evaluation methods, we analyzed 50 indigo-paste samples by mean of high-performance liquid chromatography with diode-array detection (HPLC-DAD), pH, and particle size analyses. Main research results are as follow: 1. Based on this knowledge accumulated over thousands of years, four evaluation indicators (color, taste, touch, and dyeing ability) were chosen by local people, and indigo paste was divided into five quality grades through using these indicators. The best quality of indigo paste was judged according to the following folk evaluation indicators: dark blue in color with a purple-red luster; smooth and difficult to wipe off; having a sweet, bitter or spicy taste; and easy cloth dyeing. Through ethnobotanical quantitative evaluation, color is the most commonly used, most recognized and most important indicator among all survey sites, and the other three indicators are auxiliary means. 2. Through the quantitative experimental analysis of 50 indigo-paste samples, the higher the contents of indigo and indirubin the better is the quality of the indigo paste; within the pH range of 9–13, high quality indigo-paste was more acidic. However, there was no significant relationship between particle size and quality. 3. The folks believe that there are a total of 6 factors that affect the quality of indigo paste during the production process, including indigo-yielding plant maturity, soaking time, lime quality, lime dosage, aeration time and precipitation time. The ethnobotanical quantitative evaluation results show that four factors, i.e. indigo-yielding plant maturity, |
| 源URL | [http://ir.kib.ac.cn/handle/151853/74565]  |
| 专题 | 昆明植物研究所_昆明植物所硕博研究生毕业学位论文 |
| 推荐引用方式 GB/T 7714 | 施宇茹. 民族民间传统植物靛蓝质量评价研究, Study on the Traditional Quality Evaluation of Natural Indigo in southern China[D]. 2021. |
入库方式： OAI收割
来源：昆明植物研究所
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