Lignin analysis using microwave digestion.

摘要: Lignin quantification in apple pomace residues was carried out using a microwave oven to replace traditional refluxing during the mild acidolysis step augment selectivity of this towards cleavage lignin–carbohydrate bonds and reduce time needed quantify lignin. The pressure, temperature were optimized by response surface methodology results compared Klason lignin methodology. Temperature pressure had significant positive effect (p < 0.05) on determination However, also quantification. optimal conditions digestion were: 30 bar, 170 °C for 15 min. (lignin content = 33 % w/w) more accurate than 27 w/w).