琥珀优化工艺实验研究

选用俄罗斯加里宁格勒琥珀原料为优化工艺实验研究对象，以市场上常见的琥珀品种为实验目标，通过控制实验过程中的温度、压力及环境气氛，获得了金珀、血珀、金花珀、红花珀及老蜜蜡等实验产品，并探讨了琥珀优化的工艺流程、工艺条件及影响因素。研究结果说明，琥珀优化的工艺流程分为准备阶段、装炉阶段、优化阶段和开炉阶段。通过净化工艺可获得金珀产品，通过烤色工艺可获得血珀产品，通过爆花工艺可获得花珀，在常压、长时间低温加热的缓慢氧化条件下可获得老蜜蜡。总结了影响琥珀优化工艺的因素，包括其原料的颜色、透明度、块度、温压条件、环境气氛等。

Experimental Study on Enhancement Technique of Amber

According to the common varieties of amber products in the market and different temperature, pressure and atmosphere in the enhancement experiments, the amber samples from Kaliningrad, Russia, are treated into the golden ambers, red ambers, amber with the golden-yellow flower-shaped inclusions or red flower-shaped inclusions and old ambers, etc. The technical process, conditions and influence factors of the amber enhancement are also discussed. The results show that the technical process could be divided into 4 stages, i. e. preparation, opening the oven, enhancement and closing the oven. The golden amber products could be achieved by the purification technique, the red amber products could be achieved by the roasted colour technique, the amber with the flower-shaped inclusions could be achieved by exploding technique and the old amber products are achieved by the heating under the common pressure and slow oxidation. The influence factors of the enhancement technique of amber are summarized, including colour, transparency, size and conditions of temperature, pressure and atmosphere.