Lignin from Annual Plants as Raw Material Source for Flavors and Basic Chemicals

被引：5

作者：

Jahn, Annika ^{[1
]}

Hoffmann, Anton ^{[2
]}

Blaesing, Luisa ^{[1
]}

Kunde, Fabian ^{[1
]}

Bertau, Martin ^{[1
]}

Bremer, Martina ^{[2
]}

Fischer, Steffen ^{[2
]}

机构：

[1] Tech Univ Bergakad Freiberg, Inst Tech Chem, Leipziger Str 29, D-09599 Freiberg, Germany

[2] Tech Univ Dresden, Inst Plant & Wood Chem, Pienner Str 19, D-01737 Tharandt, Germany

来源：

CHEMIE INGENIEUR TECHNIK | 2020年 / 92卷 / 11期

关键词：

Catechol; Enzymatic conversion; Flavors; Lignin; Renewable raw materials; LACCASE;

D O I：

10.1002/cite.202000097

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The enzymatic conversion of lignins, possibly in combination with electrochemical oxidation, makes aromatics such as syringol, guaiacol, vanillin and catechol available in the qualities required by the fragrance industry. The lignins were obtained by soda digestion from wheat straw and Miscanthus, characterized and then converted with laccases. The overall yield amounted up to 9 wt % with a product spectrum confined to four substances. Catechol was the major product, with a fraction of approximate to 75 %. It can easily be isolated by extraction with acetone.

引用

页码：1733 / 1740

页数：8

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