硫酸盐法蒸煮过程中马尾松LCC的变化  

The Change of LCC in Pinus Massoniana Lamb during Kraft Pulping

作　　者：周燕[1] 谢益民[1] 杨志勇[1] 甘定能 邵震宇[1] 

机构地区：[1]山东轻工业学院制浆造纸工程省级重点学科 [2]湖南岳阳纸业股份有限公司,湖南岳阳414002

出　　处：《中国造纸学报》2007年第2期8-12,共5页Transactions of China Pulp and Paper

基　　金：国家自然科学基金(30471365);山东省青年科学家奖励基金(04BS05005)。

摘　　要：以马尾松为原料提取木素-碳水化合物复合体,并对其结构进行分析,同时模拟硫酸盐法蒸煮过程,采用蒸煮的方法对LCC进行处理,对处理后的产物进行红外光谱和核磁共振分析,研究马尾松LCC的结构变化,探讨其在硫酸盐法蒸煮过程中LCC的形成和降解情况。研究表明:马尾松LCC中的碳水化合物在蒸煮过程中大部分是不稳定的,容易发生降解,而蒸煮产物中含有对碱稳定的LCC结构,也含有新形成的LCC结构,这种新形成的LCC是5-5缩合型木素结构与木糖形成的以苯甲醚键连接的LCC结构,对碱非常稳定。Lignin-carbohydrate complexes （LCC） from Pinus massoniana Lamb was prepared and its structure was analyzed. In order to study the change of the LCC structure, the LCC was cooked by kraft method. The infrared spectra and 13C-NMR analyses were used to identify the LCC formed during kraft pulping. The results indicated that the carbohydrates in LCC were unstable and most of them were cleaved by kraft pulping. There were LCC structures undegraded in the pulping products, and these LCC structures were stable to alkali during kraft pulping.

关 键 词：马尾松LCC 硫酸盐法蒸煮 碳水化合物 

分 类 号：TS711[轻工技术与工程—制浆造纸工程] TS713