醌类助剂在碱法蒸煮中的催化效果

Comparison of Catalysis Effect of Quinone Compounds in Soda Cooking and Sulfate Cooking

介绍 5 种醌类蒸煮助剂在麦草烧碱法蒸煮和不同硫化度（0％，15％，23％）的马尾松硫酸盐法蒸煮中，对纸浆硬度、筛渣率、纸浆得率和黑液粘度等方面催化效果的对比实验结果。结果表明，醌类蒸煮助剂更适用于无硫化钠存在的烧碱法蒸煮。

Effects of five kinds of quinone compound in soda cooking of wheat straw and in sulfate cooking with different sulfidity of masson pine were compared． Experiment results show that as cooking additive quinone compounds are more suitable for soda cooking without sodium sulfide．