In this paper, the occurrence states of oxygen-containing functional groups of torrefied corn stalk and the evolution of oxygen-containing functional groups during combustion were studied. First, the combustion characteristics of torrefied corn stalk under different heating rates were measured by a thermogravimetric analyzer. Then, the combustion experiments of torrefied corn stalk at different temperatures were carried out in a tubular furnace. Qualitative and quantitative analyses of functional groups in torrefied corn stalk and char samples were performed by ATR-FTIR technology. The results show that the ignition temperature of torrefied corn stalk varied between 251 and 296 °C, and the burn-out temperature did not exceed 520 °C. In the low-temperature reaction stage, the aliphatic groups decomposed, and oxygen was absorbed by the char active sites to form an unstable C–O complex. The C–O complex further reacted to release CO and CO₂. In the high-temperature stage, the aromatic groups were oxidized to form phenolic hydroxyl groups. After 450 °C, the dehydrogenation and condensation reactions of the char reduced the C–O content again.

本文研究了焙烤玉米秸秆含氧官能团的出现状态及燃烧过程中含氧官能团的演化过程。首先，通过热重分析仪测量了不同加热速率下烘焙玉米秸秆的燃烧特性。然后，在管式炉中进行了不同温度下烘干玉米秸秆的燃烧实验。通过 ATR-FTIR 技术对烘焙玉米秸秆和炭样品中的官能团进行定性和定量分析。结果表明，焙干玉米秸秆的着火温度在251～296℃之间变化，燃尽温度不超过520℃。在低温反应阶段，脂肪族基团分解，并且氧被炭活性位点吸收形成不稳定的C-O络合物。C-O 复合物进一步反应释放 CO 和 CO₂ . 在高温阶段，芳香基团被氧化形成酚羟基。450℃后，炭的脱氢和缩合反应再次降低了C-O含量。