Decreasing the Viscosity in CO2 Capture by Amino-Functionalized Ionic Liquids through the Formation of Intramolecular Hydrogen Bond
Decreasing the Viscosity in CO2 Capture by Amino-Functionalized Ionic Liquids through the Formation of Intramolecular Hydrogen Bond
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DOI：
10.1021/acs.jpcb.5b10553
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发表时间：
2016-03-17
影响因子：
3.3
通讯作者：
Wang, Cong M.
中科院分区：
文献类型：
--
作者：
Luo, Xiao Y.;Fan, Xi;Wang, Cong M.
报道了一种通过形成分子内氢键来降低氨基功能化离子液体捕集CO2过程中粘度变化的策略。与传统氨基官能化il吸收CO2时粘度的急剧增加不同，通过在氨基官能化阴离子中引入N或O原子作为氢受体，可以使氨基官能化阴离子的粘度略微增加甚至降低，从而稳定生成的氨基甲酸的活性氢。量子化学计算和光谱研究表明，引入的氢受体和氨基甲酸之间的分子内氢键的形成是避免这些氨基官能化il捕获CO2时粘度急剧增加的关键。
A strategy for decreasing the viscosity variation in the process of CO2 capture by amino-functionalized ionic liquids (ILs) through the formation of intramolecular hydrogen bond was reported. Different with the dramatic increase in viscosity during CO2 uptake by traditional amino-functionalized ILs, slight increase or even decrease in viscosity was achieved through introducing a N or O atom as hydrogen acceptor into amino-functionalized anion, which could stabilize the active hydrogen of produced carbamic acid. Quantum chemical calculations and spectroscopic investigations demonstrated that the formation of intramolecular hydrogen bond between introduced hydrogen acceptor and carbamic acid was the key to avoid the dramatic increase in viscosity during the capture of CO2 by these amino-functionalized ILs.