Degradation of Vanillin During Lignin Valorization Under Alkaline Oxidation

The preparation of vanillin from lignin is one of the lignin valorization strategies. However, obtaining high vanillin yield is still a challenge. Therefore, the process of vanillin production and factors that affect yield of vanillin has attracted much attention. Here, oxidation of vanillin was performed to study its degradation behavior under lignin alkaline oxidation conditions. High-performance liquid chromatography, liquid chromatography–electrospray mass spectrometry, gas chromatography–mass spectrometer and gel permeation chromatography were employed to analyze the products including monomers and dimers. Results demonstrated that reaction temperature and time greatly affected vanillin degradation; vanillin can be completely converted in 5 h at 160 °C. At 160 °C, the main products of vanillin oxidation were small molecule acids and alcohols, other monophenols, and even condensed dimers. A possible vanillin degradation pathway was proposed. The results indicate that vanillin degradation and condensation are the main reasons for decreasing vanillin yield during lignin valorization under alkaline oxidation circumstances.