粤东四种竹子硫酸盐法制浆的研究  

Study on the Kraft Cooking of Four Species of Bamboo in Eastern Guangdong

作　　者：朱先军[1] 伍红[1] 刘道恒[1] 詹怀宇[1] 陈嘉翔[1] 

机构地区：[1]制浆造纸工程国家重点实验室(华南理工大学),广州510640

出　　处：《造纸科学与技术》2004年第2期10-11,21,共3页Paper Science & Technology

摘　　要：本文分析了粤东地区 4种竹子的化学成分 ,进行了硫酸盐法蒸煮试验。结果表明 ,从化学成分看 ,撑篙竹、青皮竹和青杆竹优于毛竹 ;4种竹子采用硫酸盐法蒸煮 ,均可制得卡伯值 16左右、筛后得率 4 0 %以上的未漂浆 ,且4种竹子按一定比例混合蒸煮是可行的。Chemical components of four species of bamboo in eastern Guangdong have been analyzed,and the kraft cooking of the four species of bamboo and the mixed bamboo have been carried out.The results indicate that,in view of the chemical components,Bambusa peruariabchs,Bambusa textilis and Bambusa tuldoides are better raw materials for papermaking than Phyllostachys pubesdens. Using kraft process,the four species of bamboo can be cooked to be unbleached pulps with Kappa number of around 16, screened yield of more than 40%. It is feasible to cook the mixed bamboo by kraft process.

关 键 词：粤东地区 竹子 硫酸盐法 制浆技术 化学成分 木纤维资源 

分 类 号：TS74[轻工技术与工程—制浆造纸工程]