Thermal conversion of lignin to phenols: Relevance between chemical structure and pyrolysis behaviors

FUEL

卷:182

Article

Liu, Chao¹  Hu, Jun¹  Zhang, Huiyan¹  Xiao, Rui¹ 

[1] Southeast Univ, Key Lab Energy Thermal Convers & Control, Minist Educ, Nanjing 210096, Jiangsu, Peoples R China

关键词: Lignin;    Chemical structure;    2D HSQC NMR;    Pyrolysis;    Phenols;   

DOI  :  10.1016/j.fuel.2016.05.104

来源: Elsevier

【 摘 要 】

In this study, the Fourier transform infrared (FTIR) spectrometry and the C-13-H-1 correlation two-dimensional (2D) heteronuclear single-quantum coherence (HSQC) nuclear magnetic resonance (NMR) were introduced to determine the chemical structure of soda alkali lignin (SAL) and Alcell organosolv lignin (AOL), and the relevance between chemical structure and pyrolysis behaviors was evaluated by thermogravimetric analysis (TGA) and pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS). Results showed that the two lignin samples had similar functional groups and S/G ratio, excepting side-chain linkages. SAL was mainly cross-linked by beta-beta' linkages, while the main linkage within AOL was beta-O-4'. This difference proposed that AOL had the worse thermal stability and was easier to be pyrolyzed to phenols than SAL. Herein, the pyrolysis transformation of SAL was always promoted by the increased temperature, whereas the generated phenols from AOL would be redecomposed at high pyrolysis temperature (800 degrees C). Moreover, the priority of demethoxylation occurring in SAL pyrolysis was higher than that in AOL pyrolysis. Further analysis on the types of phenols suggested that the formation of syringyl phenols benefitted from the increasing temperature. However, the formation of p-hydroxyphenyl phenols was inhibited as temperature increased, and the highest selectivity of guaiacyl phenols was obtained at 600 degrees C. The reveal of the relevance between lignin chemical structure and pyrolysis behaviors is meaningful for the efficient thermal conversion of lignin to phenol compounds. (C) 2016 Elsevier Ltd. All rights reserved.

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