中文摘要：

研究了蔗渣原料在烧碱-蒽醌法蒸煮过程中的甲醇发生量,探讨了不同蒸煮条件对甲醇发生量的影响。结果表明,随着用碱量的增加,蒸煮温度的升高,时间的延长,甲醇发生量也随之增加。当用碱量从13.5%增加到18%时,总甲醇（游离甲醇和甲醇盐之和）发生量从1.87 kg/t（对绝干浆,下同）增加到3.21 kg/t;当蒸煮温度从145℃升高到165℃时,总甲醇发生量从1.61 kg/t增加到2.64 kg/t;甲醇发生量随着卡伯值的减小而增加,卡伯值在14～18之间时,这种变化趋势更明显。

英文摘要：

Bagasse was cooked with soda-AQ pulping process in the laboratory,and the amounts of methanol formed in different cooking conditions were investigated.The results showed that the amount of the methanol formation increased with the increase of the alkali charge,cooking temperature and cooking time.When the alkali charge changed from 13.5% to 18%,the total methanol formation（free methanol and methoxide） ranged from 1.87 to 3.21 kg/t（odp）.The cooking temperature also had great influence on the methanol formation.When the cooking maximum temperature rose from 145℃ to 165℃,the total methanol formation increased from 1.61 to 2.64 kg/t（odp）.The total methanol formation ranged from 1.61 to 3.21 kg/t（odp） when the kappa number was between 13.4 and 23.2,and the amount of mathanol decreased with the increase of kappa number.