Development of Natural Color of Bleached Hanji Dyed with Rice Straw Extractives

볏짚 추출물을 이용한 한지의 천연색 발현

Black liquor staining for the development of natural color of bleached Hanji caused problems of discoloration and degradation. This study was carried out not only to complement these problems but also to develop natural dyeing method that was similar to the color of unbleached Hanji, through the dyeing of rice straw extractives. The dyeing properties of Hanji were influenced more by dyestuffs extraction method than extraction and dyeing time. Dyeing ability of hot water extractives was superior to cold-water extractives. Without the relation to the time of extraction and dyeing, the color of Hanji dyeing hot water extractives were similar to the control, and the color of Hanji dyed for 45 min with hot water extractives that extracted for 120 min, were almost same as the control. As natural dyestuffs, hot water extractives of rice straw showed that excellent dyeing ability for the development of various natural colors similar to unbleached Hanjis.

변색, 열화 등의 문제점을 보완하기 위해 볏짚 추출물을 이용하여 미표백 한지의 천연색에 가장 근접할 수 있는 염색법을 개발코자 본 실험을 수행하였다. 한지의 염색성은 염료 추출시간 및 염색시간보다 추출방법의 영향을 가장 크게 받는 것으로 나타났으며, 열수추출물이 냉수추출보다 우수하였다. 열수추출은 추출시간 및 염색시간에 관계없이 대조구와 유사한 색상을 나타냈으며 120분 추출, 45분간 염색한 한지는 대조구와 거의 동일한 색상을 나타냈다. 볏짚의 열수추출물은 천연염료로서 다양한 미표백 자연색의 발현이 가능한 우수한 염색특성을 나타냈다.