作　　者： ; ; ; ; ; ; (姜伟）;

机构地区： 华南理工大学轻工与食品学院制浆造纸工程国家重点实验室

出　　处： 《中华纸业》 2008年第20期30-33,共4页

摘　　要： 为了提高竹子化机浆的漂白性能和白度稳定性,研究了脂肪酶用量、处理温度、pH值和处理时间对粉丹竹SCMP过氧化氢漂白和其白度稳定性的影响,实验结果得出了脂肪酶处理的最佳工艺条件:酶用量10IU/g、温度35℃、pH8、时间30min、浆浓10%。在此工艺条件下经过两段过氧化氢漂白后纸浆的白度可以从55.4%ISO提高到60.9%ISO,PC值从3.14降低到2.46,表明脂肪酶处理能够改善粉丹竹SCMP的漂白性能和白度稳定性。 This paper mainly discussed the effect of enzyme dosage,temperature,pH and time of lipase treatment on the final brightness and its stability of SCMP of Bambusa Chung II bleached by H2O2.The experimental results showed that the optimal conditions of enzyme treatment were that enzyme dosage 10IU/g,treatment temperature 35℃,pH value 8,treatment time 30 min and pulp consistency of 10%.Under these technological conditions,the final brightness after two stages of H2O2 increased from 55.4% ISO to 60.9%ISO and its PC value decreased from 3.14 to 2.46.Therefore the lipase treatment of bamboo SCMP can effectively improve the H2O2 bleachability and brightness stability.

关 键 词： 化机浆 过氧化氢漂白 脂肪酶 返黄

领　　域： [轻工技术与工程] [轻工技术与工程]