中文摘要：

采用正交试验设计法对改性淀粉与杨梅栲胶配伍复鞣绵羊蓝湿皮的工艺进行了优化，并对复鞣后坯革的收缩温度、增厚率及其物理力学性能进行了检测。实验结果表明最优工艺为：改性淀粉用量为1．0％，杨梅栲胶鞣制起始pH为4．5，杨梅栲胶鞣制结束pH为4．0，杨梅栲胶用量为5％，鞣制时间为8h。复鞣后坯革的检测结果表明：采用改性淀粉与杨梅栲胶配伍复鞣对坯革的柔软性没有明显贡献，坯革的强度和韧性与其他复鞣剂复鞣坯革相当。

英文摘要：

The retannage process of matching modified starch with waxberry vegetable was optimized by orthogenal design method. The hydrothermal stability of leather,inerassation rate and physical mechanism characters were measured. The optimized retannage application process as follows： the dosage of modified starch 1.0% ,the original pH of waxberry vegetable retannage 4. 5 ,the final pH of waxberry vegetable retannage 4. 0,the dosage of waxberry vegetable was 5%, retanage time was 8 h. The measurement results indicate that retannnge using modified starch matching with waxberry vegetable can improve the softness of leather. And the intensity and toughness is almost the same as other leather tanned with normal materials.