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研究了新型蒽醌类蒸煮助剂的制备工艺及应用。研究结果表明,采用蒽醌、十二烷基苯磺酸钠、脂肪醇聚氧乙烯醚、烷基酚聚氧乙烯醚、焦磷酸钠和脂肪醇硫酸钠制备的蒸煮助剂,对强化硫酸盐蒸煮的脱木素作用效果明显。当助剂C用量为0.07%时,与普通硫酸盐法蒸煮相比,得率增加3.06%,卡伯值降低4.8,成纸裂断长增加16.39%,耐折度提高33.33%,撕裂指数下降3.16%。添加助剂C后成浆和成纸的性能均优于添加普通蒽醌和绿氧。红外光谱分析可知,助剂C化学结构不同于蒽醌,改善了水溶性,有利于蒸煮。
The preparation technology and application of new anthraquinone cooking additives were studied. The results show that the use of anthraquinone, sodium dodecyl benzene sulfonate, fatty alcohol ethoxylates, alkyl phenol polyoxyethylene ether, sodium pyrophosphate and fatty alcohol sodium sulfate prepared by cooking additives, enhanced sulfate Cooking delignification effect is obvious. When the dosage of auxiliary C is 0.07%, the yield is increased by 3.06%, the kappa number is reduced by 4.8, the breaking length of paper is increased by 16.39% and the folding endurance is increased by 33.33% compared with the ordinary kraft cooking. The tear index Down 3.16%. After adding Additive C into pulp and paper properties are better than adding normal anthraquinone and green oxygen. Infrared spectroscopy shows that the chemical structure of Additive C is different from that of anthraquinone, improving water solubility and facilitating cooking.