Back to Search
Start Over
Oxidative conversion of lignin isolated from wheat straw into aromatic compound catalyzed by NaOH/NaAlO2
- Source :
- Food Science & Nutrition, Vol 8, Iss 7, Pp 3504-3514 (2020), Food Science & Nutrition, 8(7):3504-3514
- Publication Year :
- 2020
- Publisher :
- Wiley, 2020.
-
Abstract
- Lignin was isolated from wheat straw via organosolv process and further transferred to monophenolic compounds via oxidative conversion. Wheat straw lignin (WSL) with purity at 91.4 wt% was acquired in the presence of heterogeneous and recyclable catalyst of Amberlyst‐45. WSL was characterized by infrared spectrometer (IR), nuclear magnetic resonance spectroscopy (NMR) including 1H NMR and 13C NMR spectra. The results showed that WSL possesses typical syringyl (S), guaiacyl (G), and p‐hydroxyphenyl (H) units, and it is mainly composed of S and G units. The product distribution was dependent on the composition of WSL. Derivatives from S and G units were found to be the main products. The oxidative conversion of WSL was performed by varying oxidant and catalyst. Both the formation of monophenolic compounds and aromatic aldehydes were enhanced by combining oxidants and catalysts. The composite catalyst composed of NaOH/NaAlO2 was effective for the oxidation of WSL in the presence of nitrobenzene and atmospheric pressure air. The total yield of monophenolic compounds reached up 18.1%, and yields at 6.3 and 5.7% for syringaldehyde and vanillin were achieved, respectively.
- Subjects :
- oxidative conversion
020209 energy
composite catalyst
Organosolv
aromatic compound
Infrared spectroscopy
lignin
02 engineering and technology
01 natural sciences
Syringaldehyde
Catalysis
chemistry.chemical_compound
wheat straw
0202 electrical engineering, electronic engineering, information engineering
Lignin
TX341-641
010405 organic chemistry
Chemistry
Nutrition. Foods and food supply
Vanillin
Nuclear magnetic resonance spectroscopy
Wheat straw
Carbon-13 NMR
0104 chemical sciences
Food Science
Nuclear chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 20487177
- Volume :
- 8
- Issue :
- 7
- Database :
- OpenAIRE
- Journal :
- Food Science & Nutrition
- Accession number :
- edsair.doi.dedup.....4d2bc2e4b06b37dbc2b728590cd9cdfc