中国造纸2026，Vol.45Issue(2)：32-41,10.DOI:10.11980/j.issn.0254-508X.2026.02.005
蔗渣不同组织对蒸煮与成浆过程的影响
Effect of Different Bagasse Tissue on Cooking Process and Pulping Characteristics
摘要
Abstract
The tissue heterogeneity of bagasse raw materials significantly affects the pulping performance.Different tissues composed of bagasse fiber cells(BF)and parenchyma cells(PC)were obtained by fractional separation and alkali cooking was carried out respectively to discuss the difference of cooking process in different tissue.The results showed that there were significant differences in Kappa value,black liquor lignin concentration,and delignification rate between 105 and 195 min.When the maximum cooking temperature was 160℃,the delignification turning points of vascular bundle tissue and parenchyma tissues appeared at 155 min(delignification rate of 71.34%)and 135 min(delignification rate of 78.45%),respectively,indicating that parenchyma tissue was easier to form pulp.The fluo-rescence distribution of lignin showed that the lignin in the secondary wall of the vascular bundle tissue was preferentially removed,while the lignin concentration in the primary wall,intercellular layer and cell corner area increased first and then decreased.The lignin concen-tration in the primary wall and intercellular layer of the parenchyma tissue decreased preferentially,and the cell corner area also in-creased first and then decreased.According to the difference of delignification in different tissue of bagasse,the regulation of pretreat-ment or segmented cooking provides data reference for improving the quality of bagasse pulp.关键词
蔗渣/维管束组织/薄壁组织/蒸煮Key words
bagasse/vascular bundle tissue/parenchyma tissues/cooking分类
轻工纺织引用本文复制引用
许广宇,王鑫,黄丙贵,姚双全,覃程荣,梁辰..蔗渣不同组织对蒸煮与成浆过程的影响[J].中国造纸,2026,45(2):32-41,10.基金项目
广西青年拔尖人才项目 （）
广西自然科学基金创新研究团队项目(2023GXNSFGA026001) （2023GXNSFGA026001）
广西科技重大专项(桂科AD25069076). （桂科AD25069076）
