果糖低温快速热解制备5-羟甲基糠醛的机理研究

陆强 廖航涛 张阳 张俊姣 董长青

引用本文: 陆强, 廖航涛, 张阳, 张俊姣, 董长青. 果糖低温快速热解制备5-羟甲基糠醛的机理研究[J]. 燃料化学学报, 2013, 41(9): 1070-1076. shu
Citation:  LU Qiang, LIAO Hang-tao, ZHANG Yang, ZHANG Jun-jiao, DONG Chang-qing. Reaction mechanism of low-temperature fast pyrolysis of fructose to produce 5-hydroxymethyl furfural[J]. Journal of Fuel Chemistry and Technology, 2013, 41(9): 1070-1076. shu

果糖低温快速热解制备5-羟甲基糠醛的机理研究

    通讯作者: 陆强(1982-), 男, 江苏江阴人, 博士, 副教授, 主要从事生物质高效热解转化方面的研究, E-mail: qianglu@mail.ustc.edu.cn。
  • 基金项目:

    国家自然科学基金(51106052, 51276062) (51106052, 51276062)

    国家科技支撑计划(2012BAD30B01)。 (2012BAD30B01)

摘要: 提出了一种利用果糖低温快速热解制备5-羟甲基糠醛(HMF)并联产糠醛(FF)副产物的方法。通过Py-GC/MS(快速热解-气相色谱/质谱联用)实验,研究果糖快速热解的产物分布特性以及温度对HMF生成的影响。结果表明,HMF是果糖低温快速热解的最主要产物,在350 ℃下可获得最大产率,在250 ℃下可获得最高纯度,相对峰面积含量高达81.2%。此外,通过密度泛函理论计算,研究果糖热解形成HMF的五条可能反应途径。计算结果表明,果糖热解形成HMF的能量最优途径为路径1,即果糖首先发生C2位羟基与C1位氢的脱水,再发生C3位羟基与C1位羟基氢的脱水,最后发生C4位羟基与C5位氢的脱水而形成HMF。

English

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  • 收稿日期:  2013-02-26
  • 网络出版日期:  2013-05-01
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