Experimental data and thermodynamic modelling of gallic acid solubility in a variety of pure solvents
Experimental data and thermodynamic modelling of gallic acid solubility in a variety of pure solvents
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DOI：
10.1080/00319104.2018.1443454
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发表时间：
2019-05
影响因子：
1.2
通讯作者：
A. Noubigh;M. Chérif;M. Abderrabba
中科院分区：
文献类型：
--
作者：
A. Noubigh;M. Chérif;M. Abderrabba
摘要 使用恒温反应器和紫外/可见分光光度计分析，实验测量了没食子酸 (GA) 在 1-丁醇、2-丁醇、1-己醇、1,4-二恶烷、乙酸乙酯、乙酸甲酯和环己酮中从 293.15 到 318.15 K 的溶解度。结果表明，GA的溶解度一般随温度的升高而增加，在给定温度下，随着醇碳数的增加，GA的溶解度降低。使用 van’t Hoff 模型、修正的 Apelblat 方程、h 方程以及 Wilson 和 NRTL 模型的两个局部组成模型来预测报告的溶解度，平均相对偏差分别为 3.47%、3.54%、2.90%、3.12% 和 3.18%。所得数据表明h方程模型最适合描述含GA的固液平衡。此外，还估计了 GA 的标准摩尔吉布斯能和标准摩尔溶解热。
ABSTRACT The solubility of gallic acid (GA) in butan-1-ol, butan-2-ol, hexan-1-ol, 1,4-dioxane, ethyl acetate, methyl acetate and cyclohexanone from 293.15 to 318.15 K has been experimentally measured using a thermostatted reactor and UV/vis spectrophotometer analysis. The results demonstrate that the solubility of GA generally increased with the temperature and at a given temperature decreased with the increase of the carbon number of alcohols. The van’t Hoff model, modified Apelblat equation, h equation and the Two Local composition models of Wilson and NRTL model were used to predict the reported solubilities, resulting in a mean relative deviation of 3.47%, 3.54%, 2.90%, 3.12% and 3.18%, respectively. The obtained data showed that the h equation model is the most suitable for description of the solid–liquid equilibrium containing GA. Furthermore, the standard molar Gibbs energy and standard molar enthalpy of dissolution of GA were estimated.