CHEMICAL AND BIOLOGICAL OXIDATION OF PINUS-PINASTER LIGNIN FOR THE PRODUCTION OF VANILLIN

• Type: Article in International Scientific Journal
• Date: 1995

Authors

MATHIAS, AL (Author) Other; LOPRETTI, MI (Author) Other; Alírio Rodrigues (Author) FEUP

Journal

Title: Journal of Chemical Technology and Biotechnology

Vol. 64

Pages: 225-234

ISSN: 0268-2575

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 13 Citations

Scopus - 17 Citations

Other information

Authenticus ID: P-001-G2R

DOI: 10.1002/jctb.280640303

Abstract (EN): Oxidation of kraft black liquor with 14.39% solids content, obtained by cooking of Pinus pinaster wood, was studied by three different processes; chemical oxidation with molecular oxygen at 120-138 degrees C (oxygen partial pressure approximate to 0.15 MPa); biological (enzymatic) oxidation; and combined oxidation (in the sequence: chemical + enzymatic). Lignin degradation was followed by high pressure liquid chromatography (HPLC). Production of low molecular weight compounds, e.g. vanillin, was monitored by gas chromatography (GC). Chemical oxidation produced about 1.2 g of vanillin per dm(3) of liquor (0.904 g per 100 g of solids). Biodegradation products had molecular weights near to that of vanillin and mainly around 100 daltons, but vanillin was not detected. In the combined oxidation process, vanillin was consumed with a concomitant reduction of the HPLC peak.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10