加拿大一枝黄花制浆研究(系列报道之三)碱-蒽醌法蒸煮性能的研究

对加拿大一枝黄花碱-蒽醌法蒸煮性能进行了研究。结果表明：适宜的AP（烧碱）＋AQ（蒽醌）法蒸煮工艺条件是：用碱量17％（以Na2O计），AQ用量0．1％，蒸煮最高温度160℃，保温90min。液比1：4。此蒸煮条件下浆料的得率47．16％，卡伯值25．1，残碱15．98g／L（以Na2O计）。适宜的KP（硫酸盐）＋AQ法蒸煮工艺是：用碱量17％（以Na2O计），硫化度20％，AQ用0．1％，液比1：4，蒸煮最高温度160℃，保温时间90min。此工艺条件下浆料的得率48．44％，卡伯值21．8，残碱8．74g／L（以Na2O计）。AP＋AQ法和KP＋AQ法能显著降低浆料硬度，是生产可漂浆适合的蒸煮工艺。在相似的蒸煮条件下，AP＋AQ法和KP＋AQ（硫化度20％）法浆料性能差异不大。

A study on the pulping properties of Solidago canadesis( Ⅲ ) A study on the cooking property of alkaline-anthraquinone method

The pulping properties of Solidago canadensis by alkaline-anthraquinone method was studied. The results show that the optimum cooking conditions by alkaline-anthraquinone are as follows: total active alkali charge 17%(Na2O), anthraquinone charge 0.1%, liquor to o.d. chips ratio 4:1, retention time 90 min at the maximum 160?. The cooking results: the yield 47.16%, Kappa number 23.1 and residual alkali 13. 98g/L(Na2O). The optimum cooking conditions by Kraft-anthraquinone are as follow:active alkali charge 17%(Na2O), sulphidity 20%,an-thraquinone charge 0.1%, liquor to o.d. chips ratio 4:1, retention time 90 min at the maximum 160?. The cooking results: the yield 48.44%, Kappa number 21.8 and residual alkali 8.74g/L(Na2O). Both alkaline-anlhraquinone pulp and Kraft-anthraquinone pulp can remarkably reduce Kappa number and are suitable to produce bleaching pulp. Under the similar cooking conditions, there is no great difference for the performance of alkaline-anthraquinone pulp and kraft-anthraquinone pulp.