抄録
We investigated the soda―anthraquinone cooking process of bamboo chips and the recovery of hemicellulose precipitated from the resulting black liquor to study how bamboo hemicellulose may be utilized. The cooking efficiency of bamboo chips improved after hot water extraction, probably because a part of the starch that consumes the active alkali during the cooking process was removed by the extraction. After cooking, hemicellulose with higher molar mass value was precipitated from the black liquor. Recovery yield of the precipitate by decantation was approximately 6.5 g from 300 g of dried bamboo chips, and it was increased by adjusting the pH of the black liquor to 11.5.
