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Structural Characterization of Lignin in the Process of Cooking of Cornstalk with Solid Alkali and Active Oxygen

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Structural Characterization of Lignin in the Process of Cooking of Cornstalk with Solid Alkali and Active Oxygen.htm (392bytes)
Date
2012-05-09
Author
Yang, Qiulin
Shi, Jianbin
Lin, Lu
林鹿
Zhuang, Junping
Pang, Chunsheng
Xie, Tujun
Liu, Ying
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  • 能源院-已发表论文 [295]
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Abstract
A novel, efficient, and environmentally friendly technology is used in cornstalk cooking, active oxygen (O-2 and H2O2) cooking with solid alkali (MgO). After the cooking, the milled wood lignin in the raw material and pulp and the water-soluble and insoluble lignin in the yellow liquor were all characterized by attenuated total reflectance Fourier transform infrared spectroscopy and two-dimensional heteronuclear single-quantum coherence NMR. The results showed that the cooking procedure with solid alkali and active oxygen had a high selectivity for delignification, which could remove 85.5% of the lignin from the raw material. The syringyl (S/S'/S') units could be dissolved preferentially because of their high reactivity, and a novel guaiacyl unit with a carbonyl group (G') was generated in the cooking process. Moreover, during the cooking, the beta-O-4' (A/A'/A '') structures as the main side-chain linkages in all the lignins could be partly broken and the beta-O-4' (A') with a ring-conjugated structure was readily attacked by oxygen, whereas the H unit and beta-S' and beta-beta' structures were found to stay stable without characteristic reaction.
Citation
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2012,60(18):4656-4661
URI
http://dx.doi.org/10.1021/jf3008663
WOS:000303696000030
https://dspace.xmu.edu.cn/handle/2288/15464

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