Methanol formation during soda-AQ cooking process of Silver grass was investigated by using the headspace chromatography(HSGC). The formation regulations of methanol in different cooking conditions with different alkali charge, cooking temperature and holding time were also studied. The results showed that alkali charge,holding time and cooking temperature all had great influence on the methanol formation. With the increase of the alkali charge, holding time and cooking temperature, the amount of the methanol formation increased rapidly. When the alkali charge increased from 10% to 20%, the generated methanol changed from 2.34 kg/t(odp)to 5.06 kg/t(odp). When the holding time extended from 10 min to 40 min.the generated methanol changed from 2.08 kg/t(odp)to 3.88 kg/t(odp). When the cooking temperature increased from 145 ℃ to 170 ℃, the amount of the methanol varied from 2.02 kg/t (odp) to 4.37 kg/t(odp). But the heating up time has a relatively small effect on the amount of methanol formation.%采用顶空气相色谱法测定烧碱-蒽醌法蒸煮获原料过程中甲醇的发生量,并研究在不同工艺条件(用碱量、蒸煮温度、蒸煮时间)下甲醇的发生规律.结果表明,用碱量、保温时间和蒸煮温度对甲醇发生量的影响很大,随着用碱量、保温时间和蒸煮温度的升高,甲醇发生量迅速增多,用碱量由10％增加到20％,甲醇发生量从2.34kg/t(相对于绝干浆,下同)增加到5.06kg/t;保温时间由10 min延长到40 min时,甲醇发生量由2.08kg/t增加到3.88 kg/t;当最高蒸煮温度由145℃升高到170℃时,甲醇发生量从2.02kg/t增加到4.37 kg/t.升温时间对甲醇发生量的影响比较小.
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