Acid-catalyzed production of 5-hydroxymethyl furfural from D-fructose in subcritical water
Acid-catalyzed production of 5-hydroxymethyl furfural from D-fructose in subcritical water
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DOI：
10.1021/ie051088y
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发表时间：
2006-03-29
影响因子：
4.2
通讯作者：
Yoshida, H
中科院分区：
文献类型：
--
作者：
Asghari, FS;Yoshida, H
采用间歇式亚临界水体系，在473~593K温度范围内，对D-果糖分解合成5-羟基甲基呋喃甲醛(HMF)的反应进行了研究，考察了pH值为1.5~5的各种有机酸和无机酸的催化效果。研究发现，不仅pH值对分解途径有很大影响，酸的性质也有很大影响。在较低的pH下，HMF发生复水生成乙酰丙酸和甲酸，而在较高的pH下发生复水。发生了聚合反应。磷酸(pH=2)在活性、产率和副产量之间取得了良好的平衡。在反应温度为513K，停留时间为120时，羟甲基纤维素得率为65%，并考察了其他单糖和双糖的分解反应，结果表明酮已糖的产率高于醛已糖。但在亚临界水中，所有糖类均表现出转化为HMF的可能性。
A batch-type subcritical water system was used to perform the decomposition reaction Of D-fructose to 5-hydroxyrnethy furfural (HMF) over a temperature range of 473-593 K. The catalytic effect of various organic and inorganic acids with pH values in the range of 1.5-5 was evaluated. It was found that not only the pH, but also the nature of the acids, had great influence oil the decomposition pathway. At lower pH, rehydration of HMF to levulinic and formic acids occurred, whereas at higher pH. polymerization reactions occurred. Phosphoric acid (pH 2) was determined to give good balance between activity, yield, and byproduct amounts. The optimum condition for the best yield of HMF (65%) was achieved at a temperature of 513 K for a residence time of 120 s. The decomposition reaction of other monosaccharides and disaccharides were also investigated, and it was determined that the ketohexoses give higher yields than aldohexoses. However, all saccharides showed the possibility of the conversion to HMF in subcritical water.