【作者】 陶文娟；

【导师】 翟华敏；

【作者基本信息】 南京林业大学 ， 制浆造纸工程， 2009， 硕士

【摘要】 麦草是重要的生物质,研究其高效制浆造纸利用具有重要的意义。论文研究了助剂AQ和Na2S对麦草碱法蒸煮特性的影响,并用臭氧解方法测定了木素β-O-4醚键的反应动力学。主要研究结果如下:1、研究两种蒸煮助剂不同用量对麦草碱法蒸煮中的影响。通过分析纸浆得率、Kap值黏度、残碱等结果,证明了在Soda法蒸煮麦草中加入适量的AQ和硫化钠都可以提高浆料得率,降低Kappa值。同时在其他工艺条件相同情况下,比较Soda法、Soda-AQ法及KP法蒸煮结果,表明0.05%AQ用量的Soda-AQ法蒸煮结果略好。2、AQ的用量大小对β-O-4含量降低及E/T降低是有影响的,蒸煮过程中AQ的用量越大,β-O-4含量和E/T降低就越大,其次序为Soda浆< Soda -AQ(0.05%)浆< Soda -AQ(0.1%)浆。蒸煮Na2S的用量影响β-O-4含量和E/T的降低,硫化度越大β-O-4含量和E/T降低的趋势越大,为KP(15%)浆<KP(30%)浆。3、通过臭氧解分析表明,麦草随着蒸煮的进行木素含量在降低,β-O-4含量在降低,E/T也在下降,也即存在脱木素立体化学。但对于不同脱木素过程来说β-O-4含量和E/T降低的趋势都是不同的,木素降解的程度越大β-O-4含量和E/T降低的程度越大,β-O-4含量和E/T降低的由低到高的次序是Soda浆< Soda -AQ(0.05%)浆<KP(15%)浆。更多还原

【Abstract】 Wheat straw is a kind of important biomass. It is very important to study its high efficiently utilization in pulping and papermaking. The influence of AQ and Na2S on wheat straw pulping characteristics was studied. The reaction kinetics ofβ-O-4 ether structure in the wheat straw in Soda-AQ and Kraft cooking were characterized by using ozonation method. The main conclusions are obtained as following.1. The effects of two kinks of cooking aids, AQ and NaS2, in different dosages on wheat straw alkaline cooking were studied. By analyzing the pulp yield, kappa number, viscosity and remnant alkali, it showed that the additions of AQ and Na2S can increase the pulp yield and decreased kappa number in Soda process. While at the same cooking conditions as Soda process, Soda-AQ with 0.05%AQ dosage seemed better than KP process,2. The AQ dosage had influence onβ-O-4 ether content and E/T ratio in the lignin of the pulps. The more AQ dosage used, the moreβ-O-4 content was degraded and E/T was decreased. The order ofβ-O-4 ether content to be degraded was Soda pulping< Soda–AQ (0.05%) pulping< Soda–AQ (0.1%) pulping. The Na2S dosage also had influence onβ-O-4 content and E/T decrease. The more Na2S dosage the moreβ-O-4 content and E/T decreased. Its order was KP (15%) pulping<KP (30%) pulping.3. Ozonation analysis indicated lignin content decreased with prolonged cooking time. Theβ-O-4 content and E/T also decreased with prolonged cooking time. However,β-O-4 content and E/T decreasing were different for different pulping processes. The more lignin degraded the moreβ-O-4 content and E/T degraded. Its order from high to low ofβ-O-4 content and E/T ratio decreasing was Soda pulping< Soda -AQ(0.05%)pulping<KP(15%) pulping.更多还原