The chemical structures of bagasse EMAL (enzymatic hydrolysis/mild acidolysis lignin) were revealed quantitatively with 31P-NMR, DFRC (derivatization followed by reductive cleavage). The thermochemical characteristics of bagasse and bagasse EMAL were evaluated with thermogravimetry. The results show that bagasse EMAL is mainly formed by the phenolic hydroxyl group of guaiacyl and syringyl units. The DBDO content in bagasse EMAL was found to be 0.180 mmol·g–1. The decomposition characteris- tics of bagasse EMAL under elevated temperature were much different from that of bagasse.
