均匀设计法在制备无Cr负载型糠醛加氢制2-甲基呋喃催化剂中的应用

采用均匀设计法对无Cr负载型糖醛加氢制2－甲基呋喃催化剂进行研究及筛选。对试验结果进行回归分析，得到在试范围内转化率、选择性与各因素间的关系。将回归结果进行优化，制备出性能优良的催化剂。此催化剂无毒、无污染，活性、选择性及稳定性均高于工业上所采用的含Cr催化剂。     

Furan and Methylfurans in Foods: An Update on Occurrence,Mitigation, and Risk Assessment

The acceptance of many foods is related to traditional cooking practices, which create taste and texture and are important to digestibility, preservation, and the reduction of foodborne illnesses. A wide range of compounds are formed during the cooking of foods, a number of these have been shown to lead to adverse effects in classical toxicological models and are known as food processing contaminants (FPC). It is essential that the presence and effects of such compounds alone and in combination within the diet are understood such that proportionate risk management measures can be developed, while taking a holistic view across the whole value chain. Furan and alkylfurans (principally 2‐ and 3‐methylfuran) are highly volatile FPC, which are formed in a wide range of foods at low amounts. The focus of research to‐date has been on those foods, which have been identified to be most consequential in terms of being sources of exposure, namely jarred and canned foods for infants and young children (meals and drinks) and coffee (roast and ground, soluble). This report presents (i) new industry data on the occurrence of furan and methylfurans in selected food categories following previous coffee studies, (ii) the most salient parameters that impact furan formation, and (iii) aspects of importance for the risk assessment.     

Hydrophobic mesoporous acidic resin for hydroxyalkylation/alkylation of 2‐methylfuran and ketone to high‐density biofuel

Hydroxyalkylation/alkylation of biomass‐derived 2‐methylfuran with cyclic ketones (cyclopentanone and cyclohexanone) has great potential in synthesizing high‐density biofuel. But the conversion and selectivity are still unsatisfactory because the in‐situ formed water decreases the acidity of catalyst and induces side reaction. Herein, hydrophobic mesoporous resins with sulfonic acid group (PS) and fluoride sulfonic acid group (PCS) were synthesized by a simple solvothermal reaction and ion exchange treatment, which have good mesoporous structure with surface area of 300–700 m²/g. Notably, PS and PCS have better hydrophobicity and oleophilicity as compared to widely used sulfonic acid functional amberlyst‐15 and fluoride sulfonic acid functional nafion‐212. In the hydroxyalkylation/alkylation reaction, PS shows higher activity and selectivity than amberlyst‐15 while PCS surpasses nafion‐212. Furthermore, both PS and PCS have good recycling stability in consecutive 5 runs. After hydrodeoxygenation, two high‐density biofuels with density of 0.819 and 0.825 g/mL were obtained. © 2016 American Institute of Chemical Engineers AIChE J, 63: 680–688, 2017     

糠醇气相加氢动力学研究

在固定床积分反应器上通过动力学实验获得糖醇气相加 氢帛－甲基呋喃反应的等级数动力学表达式;２＝１．８８×１０＾１９ｅｘｐ（－１５８０００／ＲＴ＿ＣＦ＾０．８１．ＣＨ２＾１．０３（ｍｏｌ．。Ｔ－１．ｓ＾－１）。     

糠醛气相加氢制糠醇动力学研究

通过在固定床积分反应器上的动力学实验 ,得到了在自制糠醛气相加氢制 2 -甲基呋喃催化剂上由糠醛生成糠醇这一步的本征动力学表达式为- r A=1.82× 10 9exp(- 77487/ (RT) ) c A1.0 2 c H1.6     

2-(1-羟基-3-丁炔基)-5-甲基呋喃催化重排合成2-炔丙基-3-甲基-4-羟基-2-环戊烯酮的研究

由 2 (1 羟基 3 丁炔基 ) 5 甲基呋喃催化重排合成 2 炔丙基 3 甲基 4 羟基 2 环戊烯酮 (炔丙菊醇 ) ,将传统的两步反应简化为一步反应 ,简化了工艺流程 ,缩短了反应时间 ,炔丙菊醇的产率较高 ,达到 75 .0 % ,高于文献报道的最大值 6 8.0 %。确定了反应的最佳反应条件为 :水作反应介质 ,m(催化剂 )∶m(反应物 ) =3∶10 0 ,反应时间 2 3h     

糠醛加氢制2-甲基呋喃催化剂的研究进展

本文综述了糠醛加氢制2-甲基呋喃所用的3类催化剂铬铜催化剂、无铬铜类催化剂、非晶态合金催化剂的近期研究进展。重点介绍了各类催化剂的制备及其催化性能,并对相关研究进行了评述。同时对糠醛加氢制备2-甲基呋喃催化剂的研究进行了展望。     

糠醛气相加氢制2—甲基呋喃催化剂的研究

通过单因素实验和正交实验得到了由糠醛气相加氢制２－甲基呋喃催化剂的最佳制备条件,分析了催化剂失活的原因。     

Relative importance and interactions of furan precursors in sterilised,vegetable-based food systems

Mitigation strategies aimed at an intervention in the reaction pathways for furan formation (e.g., by adjusting precursor concentrations) might offer an additional route for furan reduction in sterilised, vegetable-based foods, without adverse effects on other food safety or quality attributes. As a first step towards product reformulation, the aim of the present study was to determine the relative importance and interactions of possible furan precursors in these types of foods. Based on an I-optimal experimental design, potato purée (naturally low in furan precursors) was spiked with known amounts of sugars, ascorbic acid, olive oil and β-carotene, and subjected to a thermal sterilisation. Significant correlations were observed between furan concentrations after thermal treatment and starting concentrations of ascorbic acid and monosaccharides (i.e., fructose and glucose). Ascorbic acid had a clear furan-reducing effect as an antioxidant by protecting (polyunsaturated) fatty acids against oxidative degradation. Fructose and glucose were the main precursors, which can most probably be attributed to their high, but realistic, concentrations in the product. The contributions of fatty acids and β-carotene were strongly dependent on redox interactions with other food constituents. In the same potato purées, only low concentrations (0–2 ng g^–1 purée) of 2-methylfuran were detected, indicating that the direct importance of the spiked food constituents as a precursor for methylfuran formation was rather small. Based on the results of this study, reducing the amount of monosaccharides or adjusting the redox conditions of the matrix are suggested as two possible approaches for furan mitigation on the product side.