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通过傅立叶变换红外光谱技术初步研究了碱法麦草蒸煮制浆中木质素的结构变化。通过不同微波辐射功率、温度、时间不同蒸煮制浆,分析黑液中木质素的红外谱图,可看出木质素中羟基溶出量均随着蒸煮温度、时间、功率的增加先增加后减少;随着温度升高,紫丁香基木质素和愈创木基型木质素的溶出量先增加后减少,在较短时间内,二者均大量溶出,而功率对二者溶出量影响较小,且可看出蒸煮温度、功率对木质素甲氧基溶出量在蒸煮过程中影响较小,时间较长时,木质素甲氧基溶出量增加;温度过高,时间过长,功率过大都会使木质素醚键发生断裂。
The structure changes of lignin in alkaline straw pulping were studied by Fourier transform infrared spectroscopy. Through different microwave radiation power, temperature and time, the IR spectra of lignin in black liquor were analyzed. The results showed that the amount of hydroxyl elution in lignin first increased and then decreased with the increase of cooking temperature, time and power. With the increase of temperature, the dissolution of lignin-based lignin and guaiacol-based lignin first increased and then decreased, and in a relatively short period of time, both of them were dissolved in a large amount, but the power had little effect on the dissolution of both, And can be seen that the cooking temperature, the power of the lignin methoxy leaching less impact in the cooking process, a longer time, lignin methionine elution increased; temperature is too high, the time is too long, the power is too large The lignin ether bond rupture.