STRUCTURE ALTERATION OF THE WHEAT STRAW LIGNIN IN THE FORMIC ACID COOKING
To find out the structure alteration of wheat straw lignin in formic acid pulping process, the milled wheat straw lignin (MWL) was employed in the exploration of comparable characterization during the formic acid treatment. The results showed that wheat straw lignin is GSH type and the HG units are liable to the substitution reactions at C3/C5 position. Lignin can be etherified during formic acid cooking. Part of the side chains were modified by way of dehydration or the β-elimination in the side chains during formic acid treatment. There are also cleavages in β-O-4 structure of lignin which produce more phenolic structures but the β-O-4 structure is still dominant. The condensation and degradation reactions perform simultaneously and FMWL has a wider molecular weight distribution. The average molecular weight of FMWL is a little larger than that of MWL.
formic acid cooking milled wheat straw lignin (MWL) structure alteration
Fan Yongming Li Mingfei Chen Yao Xie Xiaohong Xie Yimin
College of Material Science and Technology, Beijing Forestry University, Beijing, 100083, China Hubei University of Technology, Wuhan, 430064,China
国际会议
广州
英文
763-766
2010-11-08（万方平台首次上网日期，不代表论文的发表时间）