Using apricot shell lignin as a raw material, the effects of torrefaction temperatures (160, 200, 240, and 280 °C) on the properties of torrefied products were studied, and the catalytic pyrolysis experiments of the torrefied lignin under the HZSM-5 catalyst were carried out. The results showed that the oxygen content in lignin was greatly reduced and the higher heating values (HHV) gradually increased, the absorption peak of oxygen-containing functional groups gradually became weaker, and the content of the β-O-4 bond gradually decreased. At 280 °C, the C/O ratio reaches the maximum value of 2.17, and the calorific value increases to 24.22 MJ/kg. The removed oxygen element is converted into oxygen-containing components in the gas (mainly CO₂ and H₂O) and liquid products (mainly guaiacol phenol). After catalytic pyrolysis of torrefied lignin, it was found that with the increase of torrefaction temperature, the relative content of aromatics increased first and then decreased slightly; the aromatics reached the maximum value of 60.63% at 240 °C; acids decreased significantly; ketones, aldehydes, and furans changed little; and torrefaction played a positive role in the conversion of lignin to aromatics.

中文翻译：

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焙干对杏壳木质素及其催化芳烃转化的影响

以杏壳木质素为原料，研究了烘焙温度（160、200、240和280℃）对烘焙产品性质的影响，并在HZSM-5催化剂下进行了烘焙木质素的催化热解实验进行了。结果表明，木质素中氧含量大大降低，高热值（HHV）逐渐增加，含氧官能团的吸收峰逐渐变弱，β-O-4键的含量逐渐减少。在280℃时，C/O比达到最大值2.17，热值增加到24.22 MJ/kg。去除的氧元素转化为气体中的含氧成分（主要是CO ₂和H ₂O)和液体产品（主要是愈创木酚酚）。焙烤木质素催化热解后发现，随着焙烤温度的升高，芳烃的相对含量先增加后略有下降；芳烃在240℃时达到最大值60.63%；酸明显减少；酮、醛、呋喃变化不大；和烘焙在木质素向芳烃的转化中起到了积极的作用。