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Phenolic compounds in kraft black liquor

Year: 1978

Type: article

Abstract: The prominent phenolic compounds with one aromatic ring in kraft black liquor were analysed by a combination of liquid chromatography, gas chromatography and mass spectrometry. Extracted spruce meal was cooked both under mild, conventional conditions and under extremely severe conditions. In all, the analyzed phenolic compounds amounted to 0.6 kg per 100 kg of dry wood under conventional conditions. In addition to 2-methoxyphenol, vanillin and 4-hydroxy-3-methoxyacetophenone, several phenolic alcohols and carboxylic acids with the same aromatic substitution were isolated and identified. The yield of related 3,4- dihydroxyphenylsubstituted compounds increased under severe conditions.

Source: Chalmers Publication Library (Chalmers University of Technology)

Authors: Lars Löwendahl, Göran Petersson, Olof Samuelson

Language: Swedish

Topic: Lignin and Wood Chemistry

Subfield: Process Chemistry and Technology

Field: Chemical Engineering

Domain: Physical Sciences

Open Access status: green

OpenAlex ID: W1005633192

FWCI: 1.304

Cites:

Cited by: 19

Related to: 9