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| Degradation and Condensation of MWL from Pinus massoniana Lamb during Kraft Cooking |
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| DOI：10.11981/j.issn.1000-6842.2017.03.11 |
| Key Words:Pinus massoniana Lamb; MWL; glucomannan; kraft cooking; benzyl ether linkage; LCC |
| Fund Project:国家自然科学基金项目（31370574）；山东省高等学校科技计划项目（J15LC60）；潍坊市科学技术发展计划（2016GX064）。 |
| Author Name | Affiliation | | 杨志勇 | 潍坊科技学院 |
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| Abstract: |
| In order to research the changes of LCC structures, MWL from Pinus massoniana Lamb was cooked with kraft method in existence of glucomannan. The products from kraft cooking were classified into two fractions by centrifugal separation and acidfying precipitation. Techniques of FT-IR and 13C-NMR were applied to determine the fractions and to identify the newly formed LCC structures. The results showed that the lignin linkages, especially α-aryl ether linkages and β-aryl ether linkages were easy to be cleaved under the attack of OH- and HS- in kraft cooking. New LCC structure was found in acid insoluble residue which was formed during the cleaving of lignin linkages, the newly formed LCC was stable in alkali solution and existed with the type of benzyl ether linkage. When MWL from Pinus massoniana Lamb was cooked with kraft method in existence of glucomannan, the newly formed LCC came from β-O-4 lignin structure and glucomannan or 5-5 lignin structure and xylose. The condensed type lignin structures such as β-β, β-5, β-1, 5-5, were stable and difficult to be degraded by kraft cooking. |
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