Variation in the composition of wood extractives from Eucalyptus globulus during seasoning

被引：24
|
作者：
Gutierrez, A
del Rio, JC
Gonzalez-Vila, FJ
Romero, J
机构：
[1] CSIC, Inst Recursos Nat & Agrobiol Sevilla, E-41080 Seville, Spain
[2] ENCE, Ctr Invest, Ctr Campano, E-36157 Ribeiro Vao, Pontevedra, Spain
来源：
JOURNAL OF WOOD CHEMISTRY AND TECHNOLOGY | 1998年 / 18卷 / 04期
关键词：
D O I：
10.1080/02773819809349591
中图分类号：
TB3 [工程材料学]; TS [轻工业、手工业、生活服务业];
学科分类号：
0805 ; 080502 ; 0822 ;
摘要：
The variation in the content of extractives from Eucalyptus globulus wood has been studied during a three-month seasoning experiment. The decrease in the total acetone extract (by over 56%) after seasoning is well correlated to a parallel reduction on the colloidal pitch measured in black liquors. The composition of lipophilic extractives during the seasoning period has been studied by gas chromatography and gas chromatography-mass spectrometry. Sterols, sterol esters, triglycerides, fatty acids and steroid ketones were the main lipophilic compounds among E. globulus wood extractives. Significative variations in the content of these compounds were observed during seasoning.
引用
收藏
页码：439 / 446
页数：8
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