The structural changes of the bagasse hemicelluloses during the cooking process involving active oxygen and solid alkali
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This work describes the structural changes of bagasse hemicelluloses during the cooking process involving active oxygen (O2 and H 2O2) and solid alkali (MgO). The hemicelluloses obtained from the bagasse raw material, pulp, and yellow liquor were analyzed by high-performance anion-exchange chromatography (HPAEC), gel permeation chromatography (GPC), Fourier transform infrared spectroscopy (FT-IR), and 1H-13C 2D hetero-nuclear single quantum coherence spectroscopy (HSQC). The results revealed that the structure of the bagasse hemicelluloses was l-arabino-(4-O-methylglucurono)-d-xylan. Some sugar units in hemicelluloses were oxidized under the cooking conditions. Additionally, the backbones and the ester linkages of hemicelluloses were heavily cleaved during the cooking process. 漏 2012 Elsevier Ltd. All rights reserved.