摘要
以蓝花楹为原料提取木质素-碳水化合物复合体(LCC),并对LCC的结构进行分析,同时模拟硫酸盐法蒸煮过程,采用蒸煮的方法对LCC进行处理,并对处理后的产物进行红外光谱和核磁共振分析,研究蓝花楹LCC的结构变化,探讨其在硫酸盐法蒸煮过程中LCC的形成和降解情况。研究发现:蓝花楹LCC中的碳水化合物在蒸煮过程中非常不稳定,大部分发生降解,而蒸煮产物中含有对碱稳定的LCC结构,也含有新形成的LCC结构,这种新形成的LCC是5-5缩合型木质素结构与木聚糖形成的以化学键连接的LCC结构,且其对碱也非常稳定。
Lignin-carbohydrate complexes （LCC）from Jacaranda copaia Aubl. D. Don. was prepared. In order to research the degradation of LCC during cooking, LCC was treated by kraft method. The combination of infrared spectra analysis and ^13C NMR was used to identify LCC formed during kraft cooking. The research indicated that carbohydrates in LCC were unstable and most of them were cleaved during kraft cooking. There were undegraded LCC and newly formed LCC structures after kraft cooking. The structure of newly formed LCC was from lignin structure and xylan, such as 5-5 lignin structure, which were connected with benzyl ether linkage. The newly formed LCC were stable in alkaline solution.
出处
《林产化学与工业》
EI
CAS
CSCD
2007年第2期49-52,共4页
Chemistry and Industry of Forest Products
基金
国家自然科学基金资助项目(30471365)
山东省青年科学家奖励基金资助项目(04BS05005)
