PMID: 11312823Apr 21, 2001Paper

Pyrolysis-GC-MS analysis of the formation and degradation stages of charred residues from lignocellulosic biomass

Journal of Agricultural and Food Chemistry
Francisco J González-VilaF Martin

Abstract

The structural transformations undergone by lignocellulosic biomass (freeze-dried rye grass, Lolium rigidum) subjected to progressive isothermal heating (burning at 350 degrees C under oxidizing conditions for 30, 45, 60, 75, and 90 s) have been monitored by Curie-point pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS). The pyrograms suggest that even charred residues after severe heating (carbon loss ca. 50%) still contain substantial concentrations of some resistant plant structural components. Several trends were observed when monitoring the relative concentrations of the different groups of pyrolysis compounds released during successive charring stages: (i) the tetrapyrrole moiety of chlorophylls is rapidly destroyed as indicated by the decreasing yields of pyrroles and pyrrolines, whereas the phytol backbone is comparatively more resistant, leading to phytadienes after dehydration and reduction; (ii) the increasing yields of imidazoles from progressively heated samples (maximum at 45 s stage) suggest accumulation of newly formed nitrogen-containing compounds that may survive natural fires; (iii) the lignin backbone shows a relative resistance, the yields of aromatic products pointing to progressive demethoxylation;...Continue Reading

References

Apr 22, 1991·FEBS Letters·G AlmendrosH D Lüdemann

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Citations

Nov 16, 2001·Phytochemical Analysis : PCA
May 4, 2004·Environment International·José A González-PérezHeike Knicker
Apr 7, 2010·Environmental Research·A VergnouxP Doumenq
Jan 20, 2017·Environmental Science & Technology·Judith SchellekensRob N J Comans
Dec 18, 2001·Journal of Mass Spectrometry : JMS
Sep 20, 2017·Environmental Science. Processes & Impacts·Keli YangWu Li
Aug 23, 2020·The Science of the Total Environment·Nicasio T Jiménez-MorilloJosé A González-Pérez
Sep 5, 2018·Journal of Agricultural and Food Chemistry·Pilar TinocoJesús Sanz

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