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不同比量的湿地松松脂和马尾松松脂混合煮炼的试验结果表明: 随着湿地松松脂比量的增加,松香颜色逐渐变浅,软化点逐渐下降,结晶量逐渐减少。作者认为在马尾松松脂中加入30～40％的湿地松松脂混合煮炼,即可提高马尾松松香的质量和经济效益。
The results showed that the rosin color became lighter and the softening point gradually decreased with the increase of pine resin content, and the amount of crystal decreased gradually. The author believes that the masson pine rosin quality and economic benefits can be improved by adding 30 to 40%