具有黑液处理段的麦草酶法制浆  

Enzymatic Chemical Pulping of Wheat Straw (Part Ⅲ):Pulping of Wheat Straw Pretreated with Xylanase and Black Liquor

作　　者：赵建[1] 李雪芝[1] 曲音波[1] 高培基[1] 

机构地区：[1]山东大学微生物技术国家重点实验室,山东济南250100

出　　处：《中国造纸》2004年第6期15-17,共3页China Pulp & Paper

基　　金：863计划环境污染防治主题项目(2002AA649110);山东省重点科技攻关项目(01150104);山东大学青年基金;山东大学跨学科预研计划项目

摘　　要：在酶法化学制浆时,对酶处理后的麦草再进行黑液处理,并进而蒸煮成浆,研究了具有黑液处理段的酶活化学制浆效果。结果表明,与对照浆相比,相同蒸煮条件下酶处理可以使纸浆卡伯值多降低约2个单位,但对纸浆得率影响不大,蒸煮后黑液的有效碱浓度增加。在较低的蒸煮用碱量条件下,提高预处理黑液的有效碱浓度,有利于降低纸浆的硬度,但当用碱量较高时,增加预处理黑液的有效碱浓度对减少纸浆的卡伯值作用不大。Wheat straw was treated sequentially with crude xylanase and black liquor then cooked by soda process. Pulping of wheat straw pretreated with xylanase and black liquor was studied in this paper. Compared to the controls, xylanase pretreatment causes pulp kappa number decrease (decreased by about 2 units), and residual alkali concentration of black liquor increase under identical pulping conditions, but little affects the yields of screened pulps. Increasing effective alkali concentration of black liquor in black liquor pretreatment stage has positive effect on reduction of kappa number of enzymatic chemical pulps in the condition oflow cooking alkali charge, but little influence on kappa number when alkali charge is higher than 8% (based on NaOH) in cooking.

关 键 词：酶法制浆 黑液 预处理 麦草 

分 类 号：TS749.2[轻工技术与工程—制浆造纸工程] Q55[生物学—生物化学]