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| The Formation of LCC during Kraft Pulping |
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| DOI： |
| Key Words:guaiacylglycerol-β-guaiacyl ether-［α-13C］； kraft pulping; xylan； LCC； benzyl ether linkage |
| Author Name | Affiliation | | 杨志勇1 | 1.潍坊科技学院，山东寿光，262700 | | 谢益民2,* | 2.湖北工业大学化学与环境工程学院，湖北武汉，430068 | | 周 燕1 | 1.潍坊科技学院，山东寿光，262700 |
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| Abstract: |
| In order to investigate the formation of lignin-carbohydrate complexes (LCC) during kraft pulping, guaiacylglycerol-β-guaiacyl ether-［α-13C］ were synthesized as lignin model compounds. Then they were cooked by kraft method in the presence of xylan. The black liquor from kraft cooking was classified into four fractions by acidfying precipitation and ethyl acetate extraction. Techniques of FT-IR, 13C-NMR and HMQC were applied to determine each of the fractions and to identify the newly formed LCC structure. The results showed that there was newly formed LCC structure in acid insoluble residues and the LCC structure was mainly connected with benzyl ether linkage. However, no newly formed LCC structure was found in the fraction of alkali insoluble residues, acid soluble residues and ethyl acetate extractives. |
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