J. Technology and Education, Vol.14, No.1, pp.23-29, 2007

研究論文

竹酢液を固定化したキトサンフィルムの創製と性質

　

木幡進*1, 山下奈津子1, 種村公平1, 墨利久1, 栗原正日呼1, 小林高臣2

^１八代工業高等専門学校生物工学科（〒866-8501八代市平山新町2627）

^*kohata@as.yatsushiro-nct.ac.jp

²長岡技術科学大学物質材料系（〒940-2188長岡市上富岡町1603-1）

　

Preparation and Characterization of a Chitosan-Bamboo vinegar

Immobilization Film

　

Susumu KOHATA^*1, Natsuko YAMASHITA¹, Kouhei TANEMURA¹,

Toshihisa SUMI¹, Masahiko KURIHARA¹, Takaomi KOBAYASHI²

¹Department of Bioengineering, Yatsushiro National College of Technology

Hirayama-shinmachi 2627, Yatsushiro City, Kumamoto 866-8501, Japan

2Department of Materials Science and Technology, Nagaoka University of Technology

Kamitomioka 1603-1, Nagaoka City, Niigata 940-2188, Japan

　

(Received May 21, 2007; Accepted June 18, 2007)

　

Abstract

In an effort to make efficient use of bamboo vinegar, a composite film derived from bamboo vinegar and chitosan has been developed. Employing natural drying methods, a composite film with approximately 0.05 mm in thickness and a tensile strength of approximately 38 Nmm^-2 was obtained. Although the film surface was smooth and uniform, it contained fibrils, and, while it was insoluble in water, it could be degraded in soil within two months. Film formation from chitosan was associated with distinct reflectance IR spectrum absorptions at 960-840, 1170, 1680, and 3800-3400 cm^-1. The composite film did not exhibit any growth-inhibiting effect against Escherichia coli; however, the antibacterial property of the film was clarified against bacteria that had contaminated the film. An application of this film to the insole sheet incorporated into the ventral surface of tatami mats exhibited some anti-fungal characteristics on the tatami surface. The addition of a b-cyclodextrin polymer to the film reduced the offensive odor associated with the bamboo vinegar liquid but decreased the tensile strength of the film.

Keywords: Bamboo vinegar, Chitosan, Film, Cyclodextrin