麦草AS-AQ法浆亚硫酸化度的影响  

Effect of Sulfitation on the ASAQ Pulping of Wheat Straw

作　　者：王晓敏[1] 杨汝男[1] 李立[1] 

机构地区：[1]大连轻工业学院化学工程系

出　　处：《大连轻工业学院学报》1999年第2期102-106,共5页Journal of Dalian Institute of Light Industry

摘　　要：研究了不同亚硫酸化度对麦草ＡＳＡＱ浆的影响。结果表明，在相同的蒸煮条件下随亚硫酸化度的降低，木素脱除率提高，碳水化合物的保留率提高，从而得率提高。蒸煮的反应活性在亚硫酸化度为０．３时最高，此时可获得最低硬度和最高木素脱除率。综合蒸煮反应活性及脱木素反应的选择性，麦草ＡＳＡＱ法蒸煮的最佳亚硫酸化度应为０．３～０．５。The effect of varying the sulfitation of the cooking liquor in wheat straw ASAQ pulping is studied. Experimental results reveal that the carbohydrate reservation rate and the lignin removal rate increased with decreased sulifitation, keeping other cooking conditions constant. However the carbohydrate reservation rate decreased slowly when sulfitation is less then 0.3. On the other hand ,the selectivity of the delignification decreases significantly at lower sulfitation velues. Consequently, the dissolution rate of carbohydrates is increased ,resulting in lower pulp yields. It seems to be that the sulfitation of 0.3 gives the highest reaction activity for lignin removal in cooking wheat with ASAQ.

关 键 词：麦草 AS-AQ浆 亚硫酸化度 

分 类 号：TS743.12[轻工技术与工程—制浆造纸工程] TS749.2