國產主要竹種之竹炭與竹醋液之製造

Manufacture of Bamboo Charcoals and Vinegars from Major Domestic Bamboos

本研究是將國產六大主要竹種，包括桂竹、麻竹、綠竹、莿竹、孟宗竹及長枝竹等，採4-6年生竹材，以電熱式機械窯在升溫速率25℃／hr下，升溫至600℃，並持溫1hr將竹材炭化，探討所得六種竹炭與竹醋液基本性質之差異。竹炭基本性質包括收率、元素組成、孔隙度、酸鹼值及藍牟爾比表面積；竹醋液基本性質包括收率、含水率、顏色、比重、酸鹼值、溶解焦油含量、有機酸含量及有機成分。由試驗結果得知，六種竹炭之收率（介於31.1-35.8%）及藍牟爾比表面積（介於179.1-496.9平方公尺／g）皆有顯著差異，其他碳元素含量、孔隙度及酸鹼值在大部份竹種間仍存在差異性，因此使用竹炭時仍應適材適所；又六種竹醋液有機成分均以酸性物質含量最多，中性物質次之，酚類物質最少；酸性物質均以醋酸與丙酸為主；酚類物質主要為2, 6-二甲氧基酚、酚及2-甲氧基酚；中性物質主要以糠醛及3-糠醛、四氫－2-（甲氧基甲基）－呋喃、糠醇等之呋喃類物質為主，六種竹醋液之主要成分相近，尤其酚類物質含量差異不大，建議於各種應用時可混合使用。 The fundamental properties of bamboo charcoals and vinegars, made from 6 major domestic bamboos including makino bamboo, ma bamboo, green bamboo, thorny bamboo, moso bamboo, and long- branch bamboo, which were 4-6 years old and charcoalized using a small-scale steel kiln at a heating rate of 25℃/hr, final temperature of 600℃ and holding 1 hr, were examined. The fundamental properties of bamboo charcoals such as yield, elemental composition, porosity, pH value and Langmuir surface area; the basic properties of bamboo vinegars including yield, moisture content, color, specific gravity, soluble tar content, pH value, organic acid content and organic compounds were investigated. The results indicated that the yield (31.1-35.8%) and Langmuir surface area (179.1-496.9 m^2/g) had significant differences among the 6 kinds of bamboo charcoals. Other properties such as carbon content, porosity and pH value had also some differences between the charcoals. Therefore, these bamboo charcoals are suggested to be adapted to their specific utilization. The major contents of organic compositions for the 6 kinds of bamboo vinegar were the same as the sequence of acidic components, neutral components and phenolic components. The acetic acid and propanoic acid of the acidic components; 2,6-dimethoxy-phenol, phenol, and 2-methoxy-phenol of phenolic components; 2-furancarboxaldehyde, 3-furaldehyde, tetrahydro-2-(methoxymethyl)-furan, and 2-furanmethanol of neutral components, were the main compounds for each organic fraction, respectively. These bamboo vinegars had similar major components, especially for the phenolic components with the similar content. It is suggested that the bamboo vinegars are able to be mixed with each other for various utilizations.

The fundamental properties of bamboo charcoals and vinegars, made from 6 major domestic bamboos including makino bamboo, ma bamboo, green bamboo, thorny bamboo, moso bamboo, and long- branch bamboo, which were 4-6 years old and charcoalized using a small-scale steel kiln at a heating rate of 25℃/hr, final temperature of 600℃ and holding 1 hr, were examined. The fundamental properties of bamboo charcoals such as yield, elemental composition, porosity, pH value and Langmuir surface area; the basic properties of bamboo vinegars including yield, moisture content, color, specific gravity, soluble tar content, pH value, organic acid content and organic compounds were investigated. The results indicated that the yield (31.1-35.8%) and Langmuir surface area (179.1-496.9 m^2/g) had significant differences among the 6 kinds of bamboo charcoals. Other properties such as carbon content, porosity and pH value had also some differences between the charcoals. Therefore, these bamboo charcoals are suggested to be adapted to their specific utilization. The major contents of organic compositions for the 6 kinds of bamboo vinegar were the same as the sequence of acidic components, neutral components and phenolic components. The acetic acid and propanoic acid of the acidic components; 2,6-dimethoxy-phenol, phenol, and 2-methoxy-phenol of phenolic components; 2-furancarboxaldehyde, 3-furaldehyde, tetrahydro-2-(methoxymethyl)-furan, and 2-furanmethanol of neutral components, were the main compounds for each organic fraction, respectively. These bamboo vinegars had similar major components, especially for the phenolic components with the similar content. It is suggested that the bamboo vinegars are able to be mixed with each other for various utilizations.