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首页> 外文期刊>RSC Advances >Acetic acid lignins from Chinese quince fruit (Chaenomeles sinensis): effect of pretreatment on their structural features and antioxidant activities
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Acetic acid lignins from Chinese quince fruit (Chaenomeles sinensis): effect of pretreatment on their structural features and antioxidant activities

机译：来自中国柑橘水果（Chaenomeles Sinensis）的醋酸木质素：预处理对结构特征和抗氧化活动的影响

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摘要

In this study, three pretreatment processes were evaluated for their effects on the structural features and antioxidant activities of lignins extracted by the acetosolv process from the fruit of Chinese quince. The three pretreatments included dephenolization, sugar removal, and multiple processes (a combination of both dephenolization and sugar removal). The results showed that after sugar removal pretreatment, the carbohydrate content, the molecular weight and S/G value of the lignin fractions decreased. However, after dephenolization pretreatment, the carbohydrate content and the molecular weight of the lignin fractions increased. After sugar removal and dephenolization, there were increases in the temperatures corresponding to the maximal rate of decomposition (DTG(max)) in all lignin fractions. The radical scavenging index of lignin after sugar removal pretreatment was higher compared to other pretreatments and no treatment. The results of these tests showed that sugar removal, as a pretreatment, enhanced lignin extraction, yielding pure and highly functional lignins. Additionally, dephenolization or multiple process were beneficial to the acquisition of macromolecular lignins. All the results provided references for the biorefinery of biomass rich in polyphenol and sugar compounds.
机译：在这项研究中，评估了三种预处理方法对乙酰毒液从中国柑橘的果实提取的木质素的结构特征和抗氧化剂活性进行了影响。三种预处理包括去霉化，糖去除和多种方法（脱苯化和糖去除的组合）。结果表明，在糖去除预处理后，碳水化合物含量，木质素级分的分子量和S / g值降低。然而，在去脱色预处理后，碳水化合物含量和木质素馏分的分子量增加。糖去除和去脱胶后，对应于所有木质素级分中的最大分解速率（DTG（MAX））的温度增加。与其他预处理相比，糖去除预处理后木质素的激进清除指数较高，而且没有治疗。这些试验的结果表明，糖去除，作为预处理，增强的木质素提取，产生纯净且高效的木质素。另外，去脱色或多种方法有利于采集大分子木质素。所有结果都提供了富含聚酚和糖化合物的生物质的生物甲酸的参考。

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  • 来源
    《RSC Advances》 |2018年第44期|共9页
  • 作者

    Qin Zhao; Zhang Zhao-Guo; Liu Hua-Min; Qin Guang-Yong; Wang Xue-De;

  • 作者单位

    Zhengzhou Univ Sch Phys &

    Engn Zhengzhou 450001 Henan Peoples R China;

    Henan Univ Technol Coll Int Educ Coll Food Sci &

    Technol Zhengzhou 450001 Henan Peoples R China;

    Henan Univ Technol Coll Int Educ Coll Food Sci &

    Technol Zhengzhou 450001 Henan Peoples R China;

    Zhengzhou Univ Sch Phys &

    Engn Zhengzhou 450001 Henan Peoples R China;

    Henan Univ Technol Coll Int Educ Coll Food Sci &

    Technol Zhengzhou 450001 Henan Peoples R China;

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  • 正文语种 eng
  • 中图分类 化学;
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