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在麦草蒸煮之前进行热水抽提,将抽提后的麦草与未抽提的麦草在相同反应条件下进行烧碱–蒽醌法制浆,探讨热水抽提对麦草碱法制浆后浆料性能的影响。热水抽提后麦草的制浆结果表明:抽提后麦草的蒸煮脱木素率提高,卡伯值下降,但是,浆料得率均有不同程度的降低。经过热水抽提,麦草碱法制浆性能提高,可以降低用碱量,缩短蒸煮保温时间。在本实验条件下,热水抽提的较佳工艺条件为:抽提最高温度140℃,升温时间30min,保温时间60min,液比1:10;后续蒸煮的较佳工艺条件为:用碱量12%(以NaOH计),蒸煮最高温度155℃,升温时间90min,保温时间30min,液比1:5。
Hot water extraction was performed before wheat straw cooking. The extracted wheat straw and non-extracted wheat straw were subjected to caustic soda-anthraquinone pulping under the same reaction conditions to investigate the effects of hot water extraction on straw content after straw pulping The impact of performance. The pulping results of wheat straw after hot water extraction showed that after the extraction, the delignification rate of steamed straw increased and the Kappa number decreased, but the yield of the pulp decreased to some extent. After hot water extraction, wheat straw alkaline pulping performance increased, can reduce the amount of alkali, shorten the cooking holding time. Under the experimental conditions, the optimum extraction conditions for hot water extraction are as follows: the highest extraction temperature is 140 ℃, the temperature is 30min, the incubation time is 60min and the liquid ratio is 1:10. The optimum conditions for subsequent cooking are as follows: 12% (calculated by NaOH), cooking the highest temperature of 155 ℃, heating time 90min, holding time 30min, liquid ratio of 1: 5.