CAJ | 학술논문

从麦草浆黑液中分离并鉴别LCC组分，指出麦草浆黑液LCC含量要比马尾松浆黑液高5.35倍，证实LCC是麦草浆黑液高粘度和低燃烧膨胀性的主要原因之一。采用原料高温蒸煮和黑液高温裂解的热处理工艺，可以使麦草浆黑液LCC含量降到接近马尾松浆黑液的含量，粘度降低40％左右，VIE值提高3倍左右，但仍明显差于马尾松浆黑液。本文还比较了两种处理工艺的优劣。
종맥초장흑액중분리병감별LCC조분，지출맥초장흑액LCC함량요비마미송장흑액고5.35배，증실LCC시맥초장흑액고점도화저연소팽창성적주요원인지일。채용원료고온증자화흑액고온렬해적열처리공예，가이사맥초장흑액LCC함량강도접근마미송장흑액적함량，점도강저40％좌우，VIE치제고3배좌우，단잉명현차우마미송장흑액。본문환비교료량충처리공예적우렬。
The LCC (Lignin-Carbohydrate Complexes) has been separated and identified from pulping black liquor. The result is that the LCC content in wheat black liquor is 5.35 times as much as in masson pine black liquor. It shows the LCC is one of the main reasons that cause the wheat black liquor' s high viscosity and low swelling property in combustion. By adopting higher temperature' s pulping or black liquor' s pyrolysis, the content of LCC in wheat black liquor can be reduced to the level of masson pine' s, meanwhile its viscosity decreases 40%, and VIE value increases 3 times, but it is still not as good as masson pine' s black liquor. The two thermal treatment processes' advantages and disadvantages are also discussed in this paper.