亚麻籽皮木质素的结构鉴定及热稳定性分析

doi:10.7506/spkx1002-6630-20250124-179

食品科学 ›› 2025, Vol. 46 ›› Issue (16): 107-108.doi: 10.7506/spkx1002-6630-20250124-179

• 食品化学 • 上一篇

亚麻籽皮木质素的结构鉴定及热稳定性分析

徐慧雅，朱晓天，李月华，张硕，陈晴雨，张晗喆，王翊暄，方旭，蔡小双，刘华敏

（河南工业大学粮油食品学院，河南?郑州 450001）

发布日期:2025-07-22
基金资助:
郑州市R&D专项经费补助科研专项（2ZZRDZX27）；国家现代农业产业技术体系建设专项（CARS-14-1-29）

Structural Characterization and Thermal Stability Analysis of Lignin from Flaxseed Hulls

XU Huiya, ZHU Xiaotian, LI Yuehua, ZHANG Shuo, CHEN Qingyu, ZHANG Hanzhe, WANG Yixuan, FANG Xu, CAI Xiaoshuang, LIU Huamin

(College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)

Published:2025-07-22

摘要/Abstract

摘要： 为了解亚麻籽皮中木质素的结构与热力学特性，本研究以亚麻籽皮为研究对象，采用球磨预处理结合溶剂萃取法对亚麻籽皮中的磨木木质素（milled wood lignin，MWL）、木质素-碳水化合物复合物（lignin-carbohydrate complex，LCC）和酸溶LCC（acid-soluble LCC，LCC-AcOH）进行分离纯化，并对其单糖组成、分子质量、化学结构及热力学稳定性进行表征。结果表明，亚麻籽皮中存在4 种单体类型的木质素，即G型、C型、S型和H型，且以G型单体为主。亚麻籽皮中的木质素提取得率为0.12%，纯度为95.54%，含有质量分数为4.46%的碳水化合物，其主链糖结构单元为葡萄糖。苯二氧六环键是3 个组分中木质素-碳水化合物的主要连接键；MWL和LCC-AcOH组分中木质素的主要连接键为β-O-4、β-β、β-5键。MWL的热稳定性最高，LCC的热稳定性最低。本研究结果可为亚麻籽皮木质素的热降解机制及开发利用提供理论和数据基础。

关键词: 亚麻籽皮；磨木木质素；木质素-碳水化合物复合体；结构表征；热稳定性

Abstract: To understand the structural and thermal properties of lignin in flaxseed hulls, milled wood lignin (MWL), lignin-carbohydrate complex (LCC), and acid-soluble LCC (LCC-AcOH) from flaxseed hulls, obtained by ball milling pretreatment in combination with solvent extraction, were characterized for monosaccharide composition, molecular mass, chemical structure and thermodynamic stability. The results showed that flaxseed hulls contained four types of lignin monomers: G, C, S and H, with G-type being predominant. The extraction rate of lignin from linseed hulls was 0.12%, with a purity of 95.54%, and the lignin contained 4.46% carbohydrates, with a main chain consisting of glucose units. In the three fractions, lignin and carbohydrate were linked together through benzodioxane rings. The predominant linkages for lignin in MWL and LCC-AcOH were β-O-4, β-β and β-5 bonds. MWL exhibited the highest thermal stability, while LCC had the lowest thermal stability. The results of this study provide a theoretical basis and data support for understanding the thermal degradation mechanism of lignin in flaxseed hulls and for its development and utilization.

Key words: flaxseed hulls; milled wood lignin; lignin-carbohydrate complex; structural characterization; thermodynamic stability

中图分类号:

O636.2

徐慧雅，朱晓天，李月华，张硕，陈晴雨，张晗喆，王翊暄，方旭，蔡小双，刘华敏. 亚麻籽皮木质素的结构鉴定及热稳定性分析[J]. 食品科学, 2025, 46(16): 107-108.

XU Huiya, ZHU Xiaotian, LI Yuehua, ZHANG Shuo, CHEN Qingyu, ZHANG Hanzhe, WANG Yixuan, FANG Xu, CAI Xiaoshuang, LIU Huamin. Structural Characterization and Thermal Stability Analysis of Lignin from Flaxseed Hulls[J]. FOOD SCIENCE, 2025, 46(16): 107-108.

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[2]	张坤，王高煊，王晓俊，张莎莎，薛冬桦*. 玉米秸秆木质素的提取工艺优化及表征[J]. 食品科学, 2015, 36(6): 58-62.
[3]	蒲伟，任世学，马艳丽，方桂珍*. 钯/炭(Pd/C)催化氢还原碱木质素的抗氧化性能[J]. 食品科学, 2013, 34(7): 6-10.

亚麻籽皮木质素的结构鉴定及热稳定性分析

Structural Characterization and Thermal Stability Analysis of Lignin from Flaxseed Hulls

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