Chemical structures and thermochemical properties of bagasse lignin View Full Text


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Article Info

DATE

2006-09

AUTHORS

Shu-bin Wu, Yi-li Guo, Shao-guang Wang, Meng-shi Li

ABSTRACT

The ehemical structures of bagasse EMAL (enzymatie hydrolysis/mild acidolysis lignin) were revealed quantitatively with 31P-NMR, DFRC (derivatization followed by reductive cleavage). The thermochemical characteristics of bagasse and bagasse EMAL were evaluated with thermogravimetry. The results show that bagasse EMAL is mainly formed by the phenolic hydroxyl group of guaiacyl and syringyl units. The DBDO content in bagasse EMAL was found to be 0.180 mmol·g−1. The decomposition characteristies of bagasse EMAL under elevated temperature were much different from that of bagasse. More... »

PAGES

34-37

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11632-006-0021-8

DOI

http://dx.doi.org/10.1007/s11632-006-0021-8

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1030088833


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