采用HSB菌种生化处理焦化废水

采用HSB微生物菌种技术和缺氧一好氧组合工艺处理焦化废水。研究表明：该技术处理焦化废水有很好的效果，其中COD指标从3000mg／L左右降至150mg／L以下，处理效率96．7％以上；NH3-N指标从500mg／L降至15mg／L以下，处理效率97％以上；出水酚、氰、油等污染物均可达排放标准（GB8978-1996）。     

9-硝基-9-氮杂双环[3.3.1]壬烷-2,6-二醇二硝酸酯的合成与表征

以环辛二烯为原料,经环氧化、胺化成环、硝化等合成了一种新型含能材料9-硝基-9-氮杂双环[3.3.1]壬烷-2,6-二醇二硝酸酯,采用NMR、IR、元素分析对其结构进行了表征;利用热重分析和差示扫描量热法对其热性能进行了分析;利用Kamlet-Jacobs经验公式对其爆轰性能进行了理论计算;研究了硝化反应过程中反应时间、反应温度和物料配比等因素对收率的影响。结果表明,硝酸用量为7倍摩尔当量时,在30℃下反应3h,目标产物收率为83%。9-硝基-9-氮杂双环[3.3.1]壬烷-2,6-二醇二硝酸酯熔点为120℃,起始分解温度为150℃,放热峰温为192℃,表明其具有较好的热稳定性。其爆速、爆压、密度的理论计算值分别为7 580m/s、23.82GPa和1.61g/cm3,有望应用于炸药及推进剂配方中。     

超声微反应器内三硝基间苯三酚合成工艺研究

三硝基间苯三酚（TNPG）是重要的医药中间体,通常以间苯三酚（PG）为原料,在间歇反应釜中经硝化合成。该工艺存在反应时间长、能耗高、安全性差等问题,亟需开展新型连续合成工艺研究。在超声微反应器中开展了PG混酸硝化过程研究,通过引入超声解决微通道中高黏流体混合差和固体产物易造成通道堵塞的难题,实现TNPG连续合成并大幅缩短了反应时间。此外,基于对原料和产物的质谱等分析,初步探讨了反应路径和行为特征。在优化工艺条件下（PG浓度：1.0 mol/L;硝酸与PG摩尔比：4;反应温度：40℃;停留时间6~10 min）,TNPG收率可达80%,固体纯度大于98%。     

负载型铜在萘的α-硝基化反应中的催化性能

目前工业上合成 α-硝基萘仍然采用传统的混酸硝化法,然而该方法存在区域选择性不高、官能团耐受性差、产生过量酸性废液以及后处理费用高等诸多局限性,导致环境污染以及生产成本的提高,不符合绿色化学的理念。鉴于 α-硝基萘的应用前景,本文通过浸渍-焙烧-还原等步骤设计合成一系列负载型铜催化剂,实现了萘向 α-硝基萘的高效、经济、绿色的催化转化。其中,以ZSM-5等为载体合成的催化剂Cu/ZSM-5催化效果最好,以较高的分离产率（高达95%）和优异的区域选择性[(α-∶β-)>(98∶2)]得到了目标产物α-硝基萘,而且在重复使用4次后依然保持较高的催化活性和结构稳定性。     

微管反应器中硝基氯苯的连续合成

芳香族化合物的硝化是快速、强放热反应,采用连续硝化工艺可降低间歇操作可能引起的潜在风险。本文采用可视化方法和计算流体力学（CFD）模拟研究微管内流动状况的基础上,在体积为10mL的微管反应器中进行了氯苯连续硝化反应,探究了停留时间、温度、混酸比（硝酸与硫酸的摩尔比）、相比（硝酸与氯苯的摩尔比）对反应转化率、收率、产物邻对比和选择性的影响。结果表明,氯苯和混酸两相在内径为1mm的微通道内呈现出的Taylor流流型可以强化传质传热的效率,提高宏观反应速率。在停留时间为8min、温度80℃、混酸比=1∶1.5、相比=1∶1时,产物中邻对比在0.7~0.8之间,氯苯单程转化率为81.24%,一硝基氯苯的选择性为93.77%。采用连续硝化后,反应停留时间大幅降低,一硝基氯苯的邻对比明显提高。相比于传统釜式工艺,微管反应器内连续硝化更加安全、高效。     

Copper‐Mediated ortho‐Nitration of Arene and Heteroarene C?H Bonds Assisted by an 8‐Aminoquinoline Directing Group

A copper‐mediated, chelation‐assisted ortho C H bond nitration of benzoic acid derivatives using sodium nitrite as the source of the nitro group has been achieved with the aid of an 8‐aminoquinoline directing group. Selective mono‐ or dinitration can be achieved by simply changing the reaction conditions. The method shows excellent functional group tolerance and provides a novel and straightforward route for the preparation of ortho‐nitrated benzoic acids.

     

Nitro derivatives of PEEK‐WC

Nitrated poly(oxa‐p‐phenylene‐3,3‐phthalido‐p‐phenylene‐oxa‐p‐phenylene‐ oxy‐phenylene) (PEEK‐WC) with various average degrees of substitution was obtained by reaction with several nitrating agents. By working under controlled reaction conditions, little degradation of the parent polymer is observed. The nitro derivatives of PEEK‐WC show a high thermal stability, and are able to form membranes by means of phase inversion technique. © 2001 John Wiley & Sons, Inc. J Appl Polym Sci 80: 1037–1045, 2001     

Temperature and storage effects on antioxidant activity of juice from red and white grapes

The effect of temperature and storage time on the phenolic composition and on the antioxidant activity of grape (Vitis vinifera L.) juices made using a red (Sangiovese, SG) and a white (Muscat of Alexandria, MA) variety was studied. Total phenolics, flavonoids, flavan‐3‐ols and hydroxycinnamoyl‐tartrates (HCT) were determined on grape extracts (GE) and juices. Total anthocyanins and anthocyanins composition were measured on GE. The antioxidant activity was assessed by means of two different in vitro tests: scavenging of the stable 2,2‐diphenyl‐1‐picrylhydrazyl radical and the inhibition of tyrosine nitration mediated by authentic peroxynitrite (ONOO^?). All the juices were analysed after 24 h and 2 weeks of storage by means of two‐way anova (factors being cultivar and temperature). Anthocyanins were not detected in MA extract, whereas in SG their content was 534 mg malvidin‐equivalent per 100 g of dry matter (d.m.) and malvidin derivatives (glycosylated and coumaroylated) were the most represented (respectively 169 and 41 malvidin‐equivalent per 100 g of d.m.). HCT content of the extracts was higher in SG (overall +33%). Also in grape juices, HCT were lower in MA and in this variety, the trans‐fertaric and cis‐coutaric acids were also undetectable. Cultivar effect proved to be highly significant, while no significant differences in the phenolic composition were observed for storage temperatures (4 and ?20 °C) and cultivar × temperature interaction. However, when statistical analysis was focused on each cultivar, MA was found to be more sensible to storage conditions and a significant reduction in total phenolics (?20%) and flavonoids (?53%) content and in the ONOO^? scavenging potential (?32%) was evident after 2 weeks at 4 °C (when compared with the same storage temperature after 24 h). On the contrary, SG juices did not show significant differences among the four storage treatments investigated. These results could be explained suggesting that anthocyanins presence in red grape plays a key role in juice stability.     

5-硝基水杨酸的合成新工艺研究

以邻氯苯甲酸为原料,采用混酸硝化生成中间体2-氯-5-硝基苯甲酸,再水解生成目标产物5-硝基水杨酸.重点对硝化反应的混酸配比、反应温度及水解反应的反应温度、反应时间进行了考察,得到了硝化反应混酸配比为浓硫酸∶浓硝酸(摩尔比)＝9∶1,反应温度0 ℃,反应时间为8 h的较优工艺条件,收率为95.7%.水解反应温度为140℃,反应时间为16 h,收率为98.3%.反应后产品用适量乙醇水溶液重结晶得到5-硝基水杨酸,含量≥99.8%(HPLC).     

甲苯的定向催化硝化

文章报导了甲苯定向催化硝化合成对一硝基甲苯的方法。在温和条件下,采用复合型催化剂,以硝酸为硝化剂,取得对位体与邻位体比值(P/O)为2.39的实验结果。与经典的混酸硝化法所得产物的 P/O 值0.63相比较,提高了1.76。