【摘要】 从麦草浆黑液中分离并鉴别LCC 组分，指出麦草浆黑液LCC 含量要比马尾松浆黑液高5.35倍，证实LCC 是麦草浆黑液高粘度和低燃烧膨胀性的主要原因之一。采用原料高温蒸煮和黑液高温裂解的热处理工艺，可以使麦草浆黑液LCC 含量降到接近马尾松浆黑液的含量，粘度降低40％左右，VIE 值提高3倍左右，但仍明显差于马尾松浆黑液。本文还比较了两种处理工艺的优劣。更多还原

【Abstract】 The LCC (Lignin-Carbohydrate Complexes) has been separated and identified from pulping black liquor. The result is that the LCC content in wheat black liquor is 5.35 times as much as in masson pine black liquor.It shows the LCC is one of the main reasons that cause the wheat black liquor’s high viscosity and low swelling property in combustion. By adopting higher temperature’s pulping or black liquor’s pyrolysis, the content of LCC in wheat black liquor can be reduced to the level of masson pine’s, meanwhile its viscosity decreases 40％, and VIE value increases 3 times, but it is still not as good as masson pine’s black liquor. The two thermal treatment processes’ advantages and disadvantages are also discussed in this paper.更多还原