花生壳常压酸水解制备乙酰丙酸

以花生壳作为生物质水解原料,各种无机酸和有机酸作为水解用酸催化剂,研究水解过程中葡萄糖和乙酰丙酸产率。结果表明:对于无机酸来说,温度越高,原料的质量损失越大,在220℃时可达到80%左右;葡萄糖产率和乙酰丙酸产率均随着温度提高而提高,葡萄糖产率最高可达到75%以上(180℃),乙酰丙酸产率最高可达到20%以上(220℃);硫酸和盐酸的效果明显好于磷酸和硝酸。对于有机酸来说,温度对原料的质量损失影响不大,徘徊在40%左右;温度越高,葡萄糖产率受到抑制,乙酰丙酸相对转化率较高,草酸水解时可达到25%以上(220℃);草酸的效果明显好于乙酸和柠檬酸。

The Preparation of Levulinic Acid from Peanut Shell under Atmospheric Pressure Acid Hydrolysis

The production rates of glucose and levulinic acid were investigated in the process of hydrolysis of peanut shell as raw material, and each kind of inorganic acids and organic acids were ap- plied as catalyst. The results indicated that the raw material mass loss enhanced with the increasing temperature for inorganic acids, achieving about 80% at 220℃. The production rates of glucose and levulinic acid enhanced along with the temperature increase, of which the glucose increased above 75 % at 180℃ and the levulinic acid increased 20% at 220℃. The effects of sulfuric acid and hydrochloric acid were obviously better than that of phosphoric acid and nitric acid. The influences of temperature on raw material mass loss were little, being about 40%. The glucose production rate was suppressed whereas the levulinic acid relative conversion rate was high while temperature was higher. The pro- duction rates achieved 25% at 220℃ in the hydrolysis of oxalic acid. The influence of oxalic acid was apparently better than that of ethanoic acid and citric acid.