Chemical and biological oxidation of Pinus pinaster lignin of the production of vanillin

✍ Scribed by Alvaro L. Mathias; Mary I. Lopretti; Alirio E. Rodrigues

• Publisher: Wiley (John Wiley & Sons)
• Year: 1995
• Tongue: English
• Weight: 662 KB
• Volume: 64
• Category: Article
• ISSN: 0268-2575
• DOI: 10.1002/jctb.280640303

✦ Synopsis

Oxidation of kraft black liquor with 14.39% solids content, obtained by cooking of Pinus pinaster wood, was studied by three different processes; chemical oxidation with molecular oxygen at 120-138°C (oxygen partial pressure ~0 . 1 5 MPa); biological (enzymatic) oxidation; and combined oxidation (in the sequence: chemical + enzymatic). Lignin degradation was followed by high pressure liquid chromatography (HPLC). Production of low molecular weight compounds, e.g. vanillin, was monitored by gas chromatography (GC). Chemical oxidation produced about 1.2 g of vanillin per dm3 of liquor (0.904 g per 100 g of solids). Biodegradation products had molecular weights near to that of vanillin and mainly around 100 daltons, but vanillin was not detected. In the combined oxidation process, vanillin was consumed with a concomitant reduction of the HPLC peak.