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Structural Properties of the Purified Lignins of Cornstalk in the Cooking Process with a Solid Alkali

文献类型： 外文期刊

作者： Yang, Qiulin 1 ; Huo, Dan 1 ; Shi, Jianbin 2 ; Lin, Lu 3 ; Liu, Qiujuan 1 ; Hou, Qingxi 1 ; Zhang, Hongjie 1 ; Si, Chuanl 1 ;

作者机构： 1.Tianjin Univ Sci & Technol, Tianjin Key Lab Pulp & Paper, Tianjin 300457, Peoples R China

2.S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China

3.Xiamen Univ, Sch Energy Res, Xiamen 361005, Fujian Province, Peoples R China

4.Hubei Acad Agr Sci, Res Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Hubei Province, Peoples R China

5.CAF, Inst Chem Ind Forest Prod, Jiangsu Prov Biomass Energy & Mat Lab, Nanjing 210042, J

关键词： Lignin;solid alkali;Active oxygen;Cooking

期刊名称：BIORESOURCES （ 影响因子：1.614； 五年影响因子：1.923 ）

ISSN： 1930-2126

年卷期： 2015 年 10 卷 4 期

页码：

收录情况： SCI

摘要： The process of cooking with solid alkali is a novel and efficient technology. In the present work, milled wood lignin (MWL) and water-soluble milled wood lignin (WMWL) were used as the raw materials to research their properties when cooking with MgO and active oxygen. Before and after cooking, the lignin content of the samples was estimated using attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), heteronuclear single-quantum coherence-nuclear magnetic resonance (HSQC-NMR), and gel permeation chromatography (GPC). The results showed that the properties of the MWL and WMWL were different. The G unit and A' structure in WMWL were more easily degraded than that in the MWL, where the G unit could be oxidized into a novel G' unit. The D structure in the MWL with a weak signal could be thoroughly degraded, and the P structure was only present in WMWL and could be generated during the cooking process.

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[1]Active Oxygen Pretreatment of Corn Stalk to Facilitate Biorefining: Structural Elucidation of Hemicelluloses in Yellow Liquor. Shi, Jianbin,He, Jianjun,Chen, Xueling,Mei, Xin,Guan, Jian,Cai, Sha,Xiang, Xia,Yang, Qiulin,Lin, Lu. 2015

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