Onion peels have been fermented prior to dyeing of silk to enhance the dyeing efficiency. The conditions have been changed by mixing the nutrients and microorganisms, and the differences in color and fastness are evaluated. Sucrose and dry yeast (Saccharomyces cerevisiae), important factors affecting the fermentation, have been used as nutrients and microorganisms for fermentation. The study has also been done without any additive and by adding only sucrose or yeast for comparison. The fermentation conditions are maintained at 35 °C for 8 h. The L^*, a^*, b^*, and K/S values of silk has been measured using a colorimeter. The value of L^* is found highest when microorganisms are added, while a^*, b^* and K/S values are found lower after fermentation under all conditions. The value of a^* is found the lowest when both yeast and sucrose are added simultaneously; b^* is the lowest when microorganisms are added. Fastness to light, washing, and perspiration are found higher after fermentation. The dyeing of silk using fermented solutions made of onion peels shows a distinctive color change and good color fastness. This may be helpful in developing natural dyeing products of various colors.

中文翻译：

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不同液体发酵条件下黄酮醇-槲皮素功能化的真丝染色

洋葱皮在染色真丝之前已经发酵过，以提高染色效率。通过混合营养物和微生物来改变条件，并评估颜色和坚牢度的差异。蔗糖和干酵母（Saccharomyces cerevisiae）是影响发酵的重要因素，已被用作发酵的营养物质和微生物。这项研究也没有添加任何添加剂，仅添加蔗糖或酵母进行比较。发酵条件在35°C下保持8小时。丝绸的L ^*，a ^*，b ^*和K / S值已使用色度计测量。L的值^*当添加微生物时，在所有条件下发酵后，α ^*，b ^*和K / S值最低。同时添加酵母和蔗糖时，^*的值最低。添加微生物时，b ^*最低。发酵后的耐光性，耐洗性和耐汗性更高。使用由洋葱皮制成的发酵液对丝绸进行染色可显示出独特的颜色变化和良好的色牢度。这可能有助于开发各种颜色的天然染色产品。