甜高粱秆酿酒前后化学组成纤维特性及制浆性能的研究  

A Research on Chemical Composition of Fiber Form and Pulp Properties of the Sweet Sorghum Before and After Brewing

作　　者：李琪[1] 蒲俊文[1] 李雍[1] 杨虎 胡小丽 

机构地区：[1]北京林业大学材料科学与技术学院,北京100083 [2]山东泉林生态科技有限责任公司,高塘252800

出　　处：《林业科技》2007年第5期48-50,共3页Forestry Science & Technology

摘　　要：对甜高粱秆及其酿酒后残渣的纤维形态、化学组分进行观察和测定发现,甜高粱秆的发酵酿酒过程并没有对其纤维造成严重损伤,二者均具有较大的纤维平均长度和长宽比,且纤维形态良好。在化学组分上,甜高粱秆及其酿酒后残渣的综纤维素和α-纤维素含量较高,木素含量少,均是较好的造纸原料。制浆性能研究表明,甜高粱秆酿酒后残渣易蒸煮,用碱量低,得率高,成纸具有较好的物理强度,将甜高粱秆酿酒后残渣用于制浆造纸是合理利用酿酒残渣的有效途径。The result of analyzing the fiber and chemical composition of the sweet sorghum and its brewing residue, the process of sweet sorghum wine - fermentation cloesn＇t dictate the fiber carsed serious injury. Indicate that the sweet sorghum and its brewing residue have big average fiber lengths and big ratio of length to width. From the chemical composition, the sweet sorghum and its brewing residue contain a good amount of cellulose and semi - cellulose, and contain a small amount of lignin. It＇ s concluded by pulping testing that the sweet sorghum and its brewing residue serve the best from aspects of pulping and paper making and other factors, such as readily cooked nature, high yield and strong physical intensity. It is further confirmed that the sweet sorghum and its brewing residue are promising raw materials for the pulping and paper making industry.

关 键 词：甜高粱秆 纤维形态 化学组分 制浆性能 

分 类 号：TQ353.42[化学工程]