Isomerization of hexoses in subcritical water
Isomerization of hexoses in subcritical water
复制标题
亚临界水中己糖的异构化
DOI：
10.3136/fstr.13.205
复制
发表时间：
2007
影响因子：
0.6
通讯作者：
S. Adachi
中科院分区：
文献类型：
--
作者：
Chisako Usuki;Y. Kimura;S. Adachi
甘露糖、果糖和葡萄糖在220°C下在亚临界水中处理，并且在管式反应器中在不同停留时间观察到每种底物的消失和其他己糖的形成。最常发生甘露糖异构化为果糖，其次是甘露糖异构化为葡萄糖;未观察到葡萄糖异构化为甘露糖。在180至240°C范围内观察到甘露糖消失、甘露糖异构化为果糖和葡萄糖以及所产生的果糖和葡萄糖的降解的温度依赖性。根据Arrhenius方程计算了各过程的活化能和频率因子，发现各过程保持了熵-熵补偿。
Mannose, fructose and glucose were treated in subcritical water at 220°C, and the disappearance of each substrate and formation of other hexoses were observed at various residence times in a tubular reactor. Isomerization of mannose to fructose occurred most frequently, followed by mannose to glucose; no isomerization of glucose to mannose was observed. The temperature dependencies of mannose disappearance, the isomerization of mannose to fructose and glucose, and the resulting degradation of the produced fructose and glucose were observed in the range of 180 to 240°C. The activation energy and frequency factor for each process were evaluated according to the Arrhenius equation, and it was found that the enthalpy-entropy compensation for the processes was maintained.
473 K 热压缩水中葡萄糖与酸和碱催化剂的反应
DOI：
--
发表时间：
2005
期刊：
Carbohydrate Research 340
影响因子：
--
作者：
N.Sano;S.Ukita;Masaru Watanabe
通讯作者：
Masaru Watanabe
影响因子：
5.5
作者：
Watanabe, M;Aizawa, Y;Inomata, H
通讯作者：
Inomata, H