两种树皮热解微晶结构及生物油组分对比

以针叶材杉木树皮和阔叶材桉木树皮为原料,利用X射线衍射 (XRD) 对两种树皮热解前后固体颗粒微晶结构的变化进行了比较,利用气质联用 (GC-MS)、凝胶渗透色谱 (GPC) 等手段对两种树皮生物油组分进行了对比分析。结果表明,两种树皮中的纤维结构及脂肪链结构在热解过程中发生了分解,基本被破坏。杉木树皮和桉木树皮生物油主要组分相似,含有酸类、酮类、酚类、醇类、醛类、糖类、酯类等类物质,但相对含量存在差异;桉木树皮相对杉木树皮热解生成了较多的酸类、酮类物质,而酚类、醇类、糖类物质相对较少。两种树皮生物油中酚类物质占有较大的比例,以苯酚和邻苯二酚为主。两种树皮生物油主要物质分子量集中在300~500 g/mol,但桉木树皮生物油中分子量在300~500 g/mol的相对含量 (48.18%) 相比杉木树皮 (61.14%) 较少。     

基于Fe负载的HZSM-5催化热解制备生物油实验研究

通过离子交换法制备含2%Fe(质量分数)的HZSM-5催化剂,采用X射线衍射仪(XRD)、激光粒度分析仪以及比表面积及孔径分析仪对催化剂进行表征,并在550℃下进行木屑的催化热解实验。对无催化剂和不同比例催化剂条件下得到的生物油进行GC-MS分析,结果表明,在Fe负载的HZSM-5作用下,生物油产率明显升高(最大增幅7%),轻质组分产率明显升高,重质组分产率略微升高。同时,轻质组分中的酮类、呋喃等含氧化合物含量降低,酚类、酸含量升高;重质组分中的酮类、呋喃类等含氧化合物含量明显降低,酚类、萘类含量明显增多。Fe负载的HZSM-5催化剂对木屑的热解反应有较好的催化效果,加强了对热解初始蒸汽的择形修饰,从而抑制了生物质三组分木质素初始热解产物中的醌类等容易一次或二次结焦物质的生成,孔道结构对蒸汽的二次反应被抑制,产物向较小分子的轻质产物上富集。     

钾元素对生物质主要组分热解特性的影响

采用热重-红外联用仪对松木及生物质主要化学组分半纤维素、纤维素、木质素的热解特性及钾元素对其热解特性的影响进行了研究.结果表明,半纤维素、纤维素、木质素发生热解的主要温度分别为200~350 ℃、300~365 ℃和200~600 ℃;半纤维热解产物中CO、CO₂较多;纤维素热解产物中LG和醛酮类化合物最多;木质素热解主要形成固体产物,气体中CH₄相对含量较高.三种组分共热解过程中发生相互作用使热解温度提高、固体产物增加,气体中CO增加而CH₄减少.添加K₂CO₃后半纤维素和纤维素热解温度区间向低温方向移动,固体产率提高.K对纤维素作用最明显,CO、CO₂气体与固体产物产率明显增加,醛酮类和酸类物质的产率降低;木质素受K影响相对较小,热解固体产物略有增加,挥发分中H₂O和羰基物质增加;三组分共热解减弱了钾元素的催化作用.     

木醋液的成分分析

采用KarlFisher法测定了木醋液中的水分含量;在样品未经过处理的条件下和经乙醚萃取、浓缩后,分别采用气相色谱–质谱联机技术(GC/MS)分析,测得了其中的有机成分和它们的相对含量。实验结果表明,木醋液中除了主要成分乙酸外,另外还含有含量较少、种类繁多的酮类化合物、酚类化合物、酯类、醛类和醇类等化合物。     

生物质水热液化和炭化产物特性研究

分别选取稻杆,水葫芦,纤维素和木聚糖（生物质模型化合物）为原料,在反应釜中进行水热液化（300℃,30min）和水热炭化（220℃,4h）实验,对液化产物和炭化产物进行分析。结果表明,稻杆获得重油产率达最大值21.62%。纤维素,木聚糖和水葫芦的重油产率分别为15.00%,11.61%和12.19%。生物质化学组分对其重油产率和组分有着一定的影响。液态产物分别利用总有机碳分析仪（TOC）和气质联用仪（GC-MS）进行测定。表明重质油中主要含有酮类,酚类,醛类,醇类和少量的酸类化合物。利用扫描电镜（SEM）和透射电镜（TEM）对水热炭化固态产物进行了形貌与结构表征,得到具有核壳结构的纳米微球。纤维素,水葫芦和稻杆有着较高的焦炭产率,最后对木聚糖的碳微球形成机理进行初探。     

纤维素在亚/超临界甲醇中液化条件对主要化合物产物的影响

在反应温度240-320 ℃、甲醇用量0-200 mL、反应时间0-200 min的条件下,采用间歇式高温高压反应釜对玉米秸秆纤维素在亚/超临界甲醇中进行液化实验,结合GC-MS分析,研究不同液化反应条件下,生物油中轻油、重油产率及液化产物中烃类、醇类、酯类、酸类等主要化合物的组分分布及其变化规律。结果表明,反应温度和甲醇用量对化合物的分布与含量影响较大,反应温度和甲醇用量增加,促进纤维素向烃类、醇类、酯类转化,各化合物含量随之增加,并使轻油、重油产率升高,当反应条件为：甲醇用量160 mL,温度320 ℃,反应时间30 min时,生物油产率达到最高25.1%。生物油中组分含量顺序为：烃类>醇类>酯类>酸类,各化合物最高相对含量分别为77.2%、19.0%、30.9%、20.8%。初步分析发现,随着温度的升高和甲醇量的增加,自由基活性逐渐增强,当甲醇用量超过160 mL、温度超过300 ℃时,醇类以及酯类等化合物进一步发生氧化、缩合等反应形成酸类等化合物,造成化合物产率减小,进而使生物油产率降低。     

碱／碱土金属催化松木屑快速热解机制

研究碱／碱土金属（AAEM）对生物质的热解及其热解产物组成的影响规律,可为生物质热解特性研究和热解产物的高效利用提供重要的理论依据。本文以松木屑为原料,将原样进行酸洗,并对酸洗样分别用K、Ca、Na和Mg氯化盐溶液浸渍,在500℃和Ar气氛下对各样品进行快速热解,考察了4种金属离子对松木屑热解产物组成分布的影响规律;通过热重分析考察了各个样品的热解特性;通过对热解生物油的气相色谱／质谱（GC／MS）分析考察了快速热解的焦油成分。研究结果表明：AAEM对松木屑有明显的催化作用,AAEM的存在能够提高热解气体和固体的产率,降低热解焦油的产率;AAEM能够降低热解温度,使热解更加容易进行;快速热解的焦油成分主要有酚类、酮类、醛类、芳烃、醇类、脱水糖类、呋喃类以及酸类,AAEM显著影响焦油产物组成,特别是呋喃类和芳烃的含量会有所增加。本文为优化生物质的热解条件与提高热解生物油品质具有重要意义。     

杉叶蕨藻挥发性有机物的组成特点

杉叶蕨藻是全球具有较强破坏力的入侵海藻.不同于顶空固相微萃取-GC/MS测试方法,研究采用吹扫/捕集-GC/MS,根据标准化合物图库直接对杉叶蕨藻的挥发性有机物(VOCs)成分进行定性和半定量分析,共分离鉴定出65种VOCs,主要是酚类、呋喃类、醛类、醇类、酮类等化合物.其中酚类、呋喃类等具有一定毒性的化合物百分比含量较高,可能对其它海藻的生长具有抑制作用.对大气环境具有重要影响的卤代烃、苯系物以及含硫有机化合物在杉叶蕨藻挥发性组分中也有大量检出.     

麦草半纤维素的快速热裂解实验研究

采用管式炉反应器在550℃~850℃进行了半纤维素的高温快速热裂解实验,以了解其热裂解产物分布及热解规律。结果表明,半纤维素热解三相产物中,气体产物产率最大且随着温度的升高而增加,其主要成分为H₂、CO、CO₂、CH₄ 以及小分子烃类。液相产物中主要是酸类、醇类、呋喃、环戊烯酮类化合物,以及苯酚等芳香化合物,其产率随着温度的升高无明显变化。而焦炭产率则随着温度的升高而降低,且其中残留有大量的有机化合物如醇类、酮类及脱水糖等。     

自由落下床中生物质与煤共热解的协同效应对焦油组成的影响

利用溶剂萃取-柱层析方法,将自由落下床中豆秸与大雁褐煤共热解以及单种原料热解的液体产品分为沥青烯、酚类、脂肪烃类、芳香烃类和极性物等组分。结果表明,共热解的沥青烯产率为11.4%,低于根据煤和生物质单独热解的质量加权平均计算值19.0%,且芳香性增大;与计算值相比,低分子量的酚类、甲基苯酚、二甲基苯酚及其衍生物的含量提高了5%;而且长侧链的脂肪烃含量减少。共热解焦油的芳香类组分中十氢萘的质量分数是43.37%,但其在单一原料热解焦油中并没有被检测到。热解油分析结果表明,自由落下床生物质与煤快速共热解过程中存在协同效应,其主要原因是,发生氢解和加氢反应。煤与生物质共热解有利于产生低分子量的化合物,改善油品的质量。     

阔叶树皮木醋液与木焦油有机成分的气相色谱分析

运用气相色谱对阔叶树皮木醋液及木焦油水提取液的有机成分,如醇类、羧酸类、酮类、酚类等进行了定量分析.结果表明,木醋液随着蒸馏处理,甲醇、乙醇、丙酮等低沸点物质主要分布在前馏液中,2,6-二甲氧基苯酚、甲基环戊烯醇酮、2-甲基-3-羟基-4-吡喃酮等高沸点物质主要分布在残馏液中.通过阔叶树皮木醋液及木焦油水提取液的两种主馏分所含有机成分的定量分析比较,表明除甲醇、乙酸、丙酸、2-呋喃醛等成分以外,二者具有相似的化学成分组成.     

Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy

A detailed analysis of the proton high-field NMR spectra of vinegars (in particular of Italian balsamic vinegars) is reported. A large number of organic substances belonging to different classes, such as carbohydrates, alcohols, organic acids, volatile compounds and amino acids, were assigned. The possibility of quantification of the substances identified in the whole vinegar sample, without extraction or pre-concentration steps, was also tested. The data validity was demonstrated in terms of precision, accuracy, repeatability and inter-day reproducibility. The effects of the most critical experimental parameters (sample concentration, water suppression and relaxation time) on the analysis response were also discussed. ¹H NMR results were compared with those obtained by traditional techniques (GC-MS, titrations), and good correlations were obtained. The results showed that ¹H NMR with water suppression allows a rapid, simultaneous determination of carbohydrates (glucose and fructose), organic acids (acetic, formic, lactic, malic, citric, succinic and tartaric acids), alcohols and polyols (ethanol, acetoin, 2,3-butanediol, hydroxymethylfurfural), and volatile substances (ethyl acetate) in vinegar samples. On the contrary, the amino acid determination without sample pre-concentration was critical. The ¹H NMR method proposed was applied to different samples of vinegars, allowing, in particular, the discrimination of vinegars and balsamic vinegars.     

Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using 1H NMR Spectroscopy Combined with Multivariate Analysis

A holistic and comparative quality assessment of vinegars from different countries is needed with international trade of vinegar become frequent. In this study, compounds characterization and comparison of commercial‐grade Chinese cereal and European grape vinegars were performed using ¹H NMR spectroscopy coupled with principal component analysis (PCA) and orthogonal projection to latent structures discriminate analysis (OPLS‐DA). The results showed that Balsamic vinegars of Modena were clearly discriminated by higher amount of fructose and glucose, while Chinese aromatic vinegar and aged vinegars were characterized by higher amount of amino acids, volatile compounds, succinate and betaine. On the other hand, flavoring compounds in Chinese rice vinegar and European wine vinegars are less than the others. These characteristic components are associated with the special raw materials and producing process of each types of vinegar and endow them special flavor. The results obtained in this study provide a global insight into vinegar through a ¹H NMR based compounds analysis that allows a holistic quality assessment and comparison of vinegars from different manufacture origins.     

Relative energy of organic compounds I. Hydrocarbons and their oxygen derivatives

The energies of the following types of compounds are characterized by their calculated relative enthalpies: alkanes and cycloalkanes, alkenes and cycloalkenes, polyolefins and cyclic polyolefins, aromatic hydrocarbons, alcohols and phenols, ethers, peroxides, aldehides and ketones, acetals, carboxylic acids esters, and anhydrides. Stabilization energies of conjugated olefins, benzene, and furan have been estimated.     

不同醇类对磷钨酸催化超临界醇解液化木屑的影响

以可溶解于醇类的磷钨酸为催化剂,在超临界醇体系下液化木屑,探讨甲醇、乙醇、正丙醇、异丙醇等不同醇类溶剂对木屑醇解液化的影响,同时采用FT-IR和GC-MS等对液化产物进行了表征分析。结果表明,反应压力和溶剂的极性大小对木屑的液化效率以及液化产物影响显著。甲醇、乙醇、正丙醇、异丙醇反应体系的液化率和主要液化产物酯类化合物的含量比率,分别为54.75%和43.759%、90.29%和23.531%、85.90%和41.761%、89.15%和28.619%,特别在甲醇体系中,乙酰丙酸甲酯的含量高达33.374%;在异丙醇体系中酚类化合物可达到24.342%;醛类化合物只出现在甲醇体系中。在正丙醇体系中没有酚类产物,表明极性最小的正丙醇,提供很少的H*,更不容易将木质素降解。     

Comparative analysis of the organic acid content of vinegar by capillary electrophoresis and ion-exclusion chromatography with conductimetric detection

Summary Ion-exclusion chromatography (IEC) and capillary electrophoresis (CE) have been compared for determination of organic acids in samples of Sherry wine vinegar. The accuracy of each technique was evaluated by use of the standard addition method. There were no differences between the techniques at a significance level of 5%, except for determination of malic acid by CE. Both analytical methods were used to analyse sixteen samples of Sherry wine vinegar supplied by different producers. The regression coefficients (r ²) for analysis by IEC and CE exceeded 0.94 for all acids. Results from both methods were in good agreement and the methods are sufficiently selective and sensitive to be applied directly to sherry wine vinegars.     

Degradation product emission from historic and modern books by headspace SPME/GC-MS: evaluation of lipid oxidation and cellulose hydrolysis

Volatile organic compounds emitted from a several decade series of bound periodicals (1859–1939) printed on ground wood paper, as well as historical books dating from the 1500s to early 1800s made from cotton/linen rag, were studied using an improved headspace SPME/GC–MS method. The headspace over the naturally aging books, stored upright in glass chambers, was monitored over a 24-h period, enabling the identification of a wide range of organic compounds emanating from the whole of the book. The detection of particular straight chain aldehydes, as well as characteristic alcohols, alkenes and ketones is correlated with oxidative degradation of the C₁₈ fatty acid constituency of paper. The relative importance of hydrolytic and oxidative chemistry involved in paper aging in books published between 1560 and 1939 was examined by comparing the relative abundances of furfural (FUR) a known cellulose hydrolysis product, and straight chain aldehydes (SCA) produced from the oxidation of fatty acids in paper. The relative abundance of furfural is shown to increase across the 379-year publication time span. A comparison of relative SCA peak areas across the series of books examined reveals that SCA emission is more important in the cotton/linen rag books than in the ground wood books.     

顶空固相微萃取-气相色谱-质谱法及模式识别法鉴别群体手部气味

以玻璃珠为采样介质,采用顶空固相微萃取-气相色谱-质谱法分别对不同人体手部气味中主要挥发性成分醇、酚、醛、酮、酸、酯6类物质进行测定。同时采用Kolmorogv-Smirnoff秩检验和Spearman秩相关系数法从定性(共有峰的比率)和定量(共有峰的相对峰面积)的角度,综合地对不同人体气味的色谱图进行统计分析,结果显示,除了酸类和酚类物质不能用作区别不同人体气味的指标性成分外,其他4类物质均可作为鉴别不同人体气味的指标性成分。