Abstract
为探究板栗壳快速热裂解特性,利用热裂解-气相色谱/质谱联用仪(Py-GC/MS)分别对板栗壳进行单级和双级快速热裂解,并对裂解产物进行定性定量分析.结果 表明单级快速热裂解时,温度越高,产物种类数越多、产量越高,而双级快速热裂解时第一级热裂解温度对总产量影响不大,但第一级温度越高种类数越多.热裂解产物主要是含氮类、糖类和酸类化合物,其中D-阿洛糖和醋酸含量最高.在单级快速热裂解温度为500℃时D-阿洛糖在总产物中的量最高达到17％,双级快速热裂解第一级热裂解温度为450℃、第二级热裂解温度为600℃时醋酸在总产物中的量最高可达15.9％.
| Translated title of the contribution | Study on characteristics of fast pyrolysis of chestnut shell based on PY-GC/MS technology |
|---|---|
| Original language | Chinese (Simplified) |
| Pages (from-to) | 27-32 |
| Number of pages | 6 |
| Journal | Biomass Chemical Engineering |
| Volume | 54 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 7 May 2020 |
| Externally published | Yes |