Abstract The pyrolysis of Laminaria (L.) japonica was examined using non-isothermal analytical pyrolysis techniques, such as thermogravimetric (TG) and multi-shot pyrolyzer (Py)-gas chromatography/mass spectrometry (GC/MS) analysis. TG, derivative TG curves, and the apparent activation energy suggested that the decomposition of L. japonica has three thermal decomposition stages. The average mass spectra and multi-shot Py-GC/MS chromatograms obtained at each thermal decomposition stage confirmed the main decomposition reaction at each thermal zone. At the first stage, the decomposition of lipids and carbohydrates was initiated. The main decomposition of carbohydrates occurred at the second stage. At the final stage, proteins were decomposed and char intermediates were stabilized by supplying a higher temperature. A low activation energy at the second stage and the presence of metals in L. japonica suggests that during the non-isothermal pyrolysis of L. japonica, the catalytic effect is enhanced and involves the decomposition of carbohydrates.

中文翻译：

---

海带的非等温热解特性

摘要 使用非等温分析热解技术，如热重 (TG) 和多次喷射热解器 (Py)-气相色谱/质谱 (GC/MS) 分析，研究了海带 (L.) japonica 的热解。TG、导数TG曲线和表观活化能表明L. japonica的分解具有三个热分解阶段。在每个热分解阶段获得的平均质谱和多次 Py-GC/MS 色谱图证实了每个热区的主要分解反应。在第一阶段，脂质和碳水化合物的分解开始。碳水化合物的主要分解发生在第二阶段。在最后阶段，蛋白质被分解，炭中间体通过提供更高的温度而稳定。