摘要
利用N-甲基咪唑硫酸氢盐在离子液体中蒸煮麦草进行制浆,在20 g绝干麦草,离子液体与麦草质量比为6:1的条件下,研究制浆过程中木糖和葡萄糖的变化规律和趋势。结果表明:较短时间和较低温度下戊糖和葡萄糖呈增长趋势,有利于戊糖和葡萄糖溶出;较长时间和较高温度下木糖和葡萄糖呈递减趋势,有利于木糖和葡萄糖进一步水解。
The relationship between cooking （2 g dry wheat straw, mass ratio of ionic liquid and rice straw was 6：1） and changes of xylose and glucose content were investigated in pulping of wheat straw in ionic liquid. The results showed that xylose and glucose content presented an increasing trend in cooking liquor with the conditions short cooking time and higher cooking temperature; showed an decrease trend which revealed xylose and glucose were further hydrolyzed in these conditions.
出处
《纸和造纸》
北大核心
2014年第8期23-25,共3页
Paper and Paper Making
基金
国家自然科学基金(21176195)资助项目
关键词
离子液体
麦草
制浆
戊糖
葡萄糖
ionic liquid
wheat straw
pulping
xylose
glucose
