STUDIES ON THE CHEMICAL STRUCTURES AND THERMOCHEMICAL PROPERTIES OF BAGASSE LIGNIN

摘要

The chemical structures of bagasse EAL (Enzymatic hydrolysis/mild acidolysis lignin) was revealed with quantitative 31P-NMR, DFRC (Derivatization Followed by Reductive Cleavage). The thermochemical characteristics of bagasse and bagasse EAL were evaluated with thermogravimetry. The results showed that the bagasse EAL is mainly formed by the phenolic-OH of guaiacyl uints and syringyl units, and the DBDO content in bagasse EAL was found to be 0.180mmol/g. The decomposition characteristics of bagasse EAL under elevated temperature were much different from that of bagasse.