Phenolic compounds in kraft black liquor
Journal article, 1978

The prominent phenolic compounds with one aromatic ring in kraft black liquor were analysed by a combination of liquid chromatography, gas chromatography and mass spectrometry. Extracted spruce meal was cooked both under mild, conventional conditions and under extremely severe conditions. In all, the analyzed phenolic compounds amounted to 0.6 kg per 100 kg of dry wood under conventional conditions. In addition to 2-methoxyphenol, vanillin and 4-hydroxy-3-methoxyacetophenone, several phenolic alcohols and carboxylic acids with the same aromatic substitution were isolated and identified. The yield of related 3,4- dihydroxyphenylsubstituted compounds increased under severe conditions.

GC - MS

methoxyphenols

chromatography

pulp mill effluents

softwood

phenols

Author

Lars Löwendahl

Department of Engineering Chemistry

Göran Petersson

Department of Engineering Chemistry

Olof Samuelson

Department of Engineering Chemistry

Svensk Papperstidning

Vol. 81 12 392-396

Subject Categories

Analytical Chemistry

Chemical Engineering

Environmental Sciences

More information

Created

10/7/2017