【摘要】 研究了热解温度对土霉素菌渣化学性质的影响.采用电子自旋共振（ESR）波谱、X射线光电子能谱（XPS）和碳-13核磁共振（13C NMR）波谱分析了土霉素菌渣及热解焦碳中自由基、碳官能团的变化.结果表明,土霉素菌渣中含有大量自由基,自由基浓度随热解温度的升高显著变化.热解温度为320℃时,焦碳中自由基浓度最高,为1.239×10¹⁹spins/g.热解过程中,随着挥发分分解析出、缩聚反应加剧,土霉素菌渣及其热解焦碳中的自由基由含氧自由基、烃基自由基、含氮自由基向芳香碳自由基转化.土霉素菌渣的碳结构在热解中发生明显改变,甲氧基CH₃—O—、脂肪族C—C键、脂肪族C—O键以及羰基（C=O）基团断键,产生大量的芳香族C—C键、芳香族C—O键.热解温度为600℃时,焦碳中芳香族碳官能团（芳香族C—H、C—C、C—O键）的比例达到94.14%.更多还原

【Abstract】 The effects of pyrolysis technology on the chemical properties of terramycin ferment residue were investigated. The changes of free radicals and carbon structure in terramycin ferment residue during the pyrolysis process were analyzed by electron spin resonance spectroscopy（ESR）, X-ray photoelectron spectroscopy and 13 C nuclear magnetic resonance（NMR） techniques. The results indicated that large amount of free radicals were found in terramycin ferment residue and its concentrations changed significantly with the increase of pyrolysis temperature. When the pyrolysis temperature increased to 320℃, the free radical concentrations in chars reached 1.239×10¹⁹ spins/g. The g-values and linewidths analysis showed that the free radicals shifted from oxygen-containing radicals and carbon-hydrogen radicals to aromatic radicals, which was due to the release of volatile matters and the aggravation of polycondensation reaction. The carbon structures such as methoxyl groups（CH₃—O—）, aliphatic C—C bonds, aliphatic C—O bonds and carbonyl（C=O） group bonds in terramycin ferment residue were ruptured and more aromatic C—C and C—O bonds were generated during the pyrolysis process. The proportion of aromatic carbon functional groups（aromatic C—H, C—C, and C—O bonds） was up to 94.14% at the pyrolysis temperature of 600℃.更多还原