一种催化降解有机废水制氢的资源化技术

提出了一种催化化学法降解有机废水制氢的资源化技术,特别是为生物难降解高毒性的有机废水的净化处理和制氢资源化利用提供了一条途径。在Raney Ni、Sn修饰的Raney Ni（Sn-Raney-Ni）或Pd／C等催化剂的作用下和比较温和的条件下,利用水相重整反应技术将废水中的有机物（如,苯酚、苯胺、硝基苯、四氢呋喃、甲苯、DMF和环己醇等）高选择性地降解为H2和CO2等无机分子。分别在连续固定床和间歇釜式反应器中的实验结果表明,在优化的反应条件下,有机废水的降解率和H2选择性均达到100％。Sn修饰的Raney Ni（Sn／Ni=0.06）和Pd／C催化剂比Raney Ni催化剂具有更好的降解有机废水制氢的性能。     

杂多酸盐在Raney Ni和Raney Co表面上的状态

采用XPS表面分析技术研究了Cu3/2PMo12O40改性Raney Ni和Raney Co的表面状态,结果表明,Raney Ni和Raney Co表面上的Cu3/2PMo12O40分子中的Cu2＋和Mo6＋发生了很大变化,Cu2＋被还原为Cu0,而Mo6＋被部分还原为Mo5＋和Mo4＋.这些变化可归因于Raney Ni和Raney Co在制备过程中表面吸附的活泼氢所致.由于Raney Ni表面吸附的氢比Raney Co表面吸附的氢的活性高,使得Raney Ni表面的Mo6＋被还原到Mo5＋和Mo4＋的量多.混合价态Mo的存在提高了羰基在催化剂表面吸附和活化的能力,同时Cu0的存在有助于羰基的加氢反应.所以,混合价态的Mo和Cu0对羰基加氢起着协同的作用.     

Raney Ni催化二亚糠基丙酮加氢制取长链烷烃前驱体的特性研究

采用Raney Ni为催化剂,考察了反应温度、压力、时间和溶剂对二亚糠基丙酮加氢制取长链烷烃前驱体催化性能的影响。结果表明,Raney Ni对二亚糠基丙酮具有很好的低温加氢性能,升高反应温度和压力均有利于加氢反应的进行,但过高的温度反而不利于加氢反应。在50℃和2.5 MPa下反应2 h,二亚糠基丙酮转化率达99.5%以上,饱和加氢产物的总选择性达到80.8%。此外,加氢中间产物的变化结果表明,二亚糠基丙酮的双键加氢容易程度为,烯键>呋喃环双键>C=O双键。Raney Ni 在甲醇溶剂中的加氢性能明显高于在四氢呋喃、环己烷或水溶剂中的加氢性能。     

用气相色谱法分析茉莉醛

茉莉醛是一种应用广泛的具有茉莉花香香气的合成香料。长期以来,茉莉醛的分析都是采用化学方法进行总醛量的测定,既麻烦又不准确。为寻求一个简便快速准确的分析茉莉醛的方法,我们采用气相色谱内标法对茉莉醛进行定性定量的分析测定。实践证明,此法的结果是令人满意的。     

柱色谱分离纯化茉莉醛

柱色谱分离纯化茉莉醛梁达文（广西玉林高等师范专科学校化学系玉林５３７０００）茉莉醛是一种广泛用于洗涤剂、化妆品和食品的重要香料￣［１－４］。利用苯甲醛与庚醛在碱性条件下合成的茉莉醛，其主要副产物庚醛自缩物（２－正戊基－２－壬烯醛）对茉莉醛的香气质量影...     

Ni-Zr-Al基非晶合金催化剂的苯加氢催化性能

 利用快速凝固技术制备了Ni23.3Zr6.7Al64Cu2.3Ce3.7非晶态合金,用碱洗抽Al的方法进行活化,制成了Ni-Zr基非晶态合金催化剂(A＞50 m2/g), 并考察了其对苯加氢反应的催化性能. 结果发现,这种新型催化材料的比活性高出常规Raney Ni催化剂约375%. 反应动力学分析表明,苯加氢反应级数对氢基本上表现为一级,表观反应活化能约为31.2 kJ/mol, 并推导出苯加氢反应的动力学方程.     

Raney Ni催化生物基糠醛还原胺化合成糠胺

生物质衍生物糠醛还原胺化是合成糠胺的一种有效方法。本文以糠醛为原料、氨水为氨源,使用商业Raney Ni催化糠醛还原胺化合成糠胺,考察了氢压、温度、n(糠醛)/n(氨水)、溶剂、催化剂用量等条件对反应的影响。实验结果表明：在1,4-二氧六环溶剂中,0.03 g Raney Ni、n(糠醛)/n(氨水)=1/2、130 ℃、2.0 MPa H₂条件下反应3 h,糠醛转化率100%,糠胺选择性96.3%。与传统方法相比,该工艺实现了非贵金属催化剂作用下高选择性反应,具有操作简单、低成本、收率高等优点。      

Raney镍催化松香加氢反应的机理

催化加氢;反应机理;氢化松香;Raney镍催化松香加氢反应的机理     

Pd/C和Raney Ni催化剂的制备及其催化活性比较

制备了Pd/C和Raney Ni催化剂,其结构和性能经XRD,BET和SEM表征。并以呋喃加氢制备四氢呋喃为探针反应,对两种催化剂的催化活性进行了比较,探讨了反应温度、反应压力和催化剂用量对转化率和选择性的影响,结果表明:Raney Ni的催化活性优于Pd/C。     

杂多酸盐修饰骨架镍催化剂上肉桂醛的选择加氢

研究了杂多酸盐改性：Raney Ni催化剂上肉桂醛选择加氢制备肉桂醇的反应，考察了杂多酸盐负载量、反荷阳离子、杂多阴离子对RaneyNi催化剂上肉桂醛加氢活性和选择性的影响，结果表明：随着Cu1.5PMo12O40负载量增加，肉桂醛加氢沽性降低而生成肉桂醇的选择性增加，当Cu1.5PMo12O40负载量达到6．3％时，肉桂醇的选择性达到了26．4％，而没有改性的RaneyNi催化剂上肉桂醛加氢生成肉桂醇的选择性为零；在各种不同反荷阳离子的PM012盐中，只有反荷阳离子为Cu2 的Cu1.5PMo12O40改性Raney Ni催化剂具有最高的选择性，在选定的四种杂多阴离子的铜盐中，Cu2SiMo12O40和Cu2SiW12O40改性Raney Ni催化剂的选择性为零，Cul．5PW12O40改性Raney Ni催化剂上肉桂醛加氢生成肉桂醇的选择性也比Cu1.5PMo12O40改性Raney Ni的低的多．     

Determination of betaines in vegetable oils by capillary electrophoresis tandem mass spectrometry--application to the detection of olive oil adulteration with seed oils

A CE–tandem mass spectrometry (MS²) methodology enabling the simultaneous determination of betaines (glycine betaine, trigonelline, proline betaine and total content of carnitines) in vegetable oils was developed. Betaines were derivatized with butanol previous to their baseline separation in 10 min using a 0.1 M formic acid buffer at pH 2.0. Ion trap conditions were optimized in order to maximize the selectivity and sensitivity. Analytical characteristics of the proposed method were established by evaluating its selectivity, linearity, precision (RSDs ranged from 4.8 to 10.7% for corrected peak areas) and accuracy by means of recovery studies (from 80 to 99%) and LODs and LOQs at 0.1 ppb level. The method was applied for the determination of the selected betaines in seed oils and extra virgin olive oils. MS² experiments provided the fingerprint fragmentation for the betaines identified in vegetable oils. In extra virgin olive oils, carnitines were not detected, making it possible to propose them as a feasible novel marker for the detection of adulterations of olive oils. Application of the developed method for the analysis of different mixtures of extra virgin olive oil with seed oil (between 2 and 10%) enabled the detection and quantitation of the total content of carnitines. The results obtained show the high potential of the developed method for the authentication and quality control of olive oils.     

Pyrolysis of vegetable oil soaps—Palm, olive, rapeseed and castor oils

Saponified, palm, olive, rapeseed and castor oils were pyrolysed (at 750 °C for 20 s) by pyrolysis gas chromatography with mass selective and flame ionisation detection (Py-GC/MSD and FID) to clarify their thermochemical behaviours. The liquefiable compounds recovered from palm, olive and rapeseed oils mainly contained linear alkenes (up to C₁₉) and alkanes (up to C₁₇), both similar to those found in gasoline (C₄-C₁₀) and diesel fuel (C₁₁-C₂₂) boiling range fractions of petroleum, whereas in the case of castor oil a significant amount of undesired oxygen-containing products (e.g., ketones and phenols) were formed. The obtained data on reaction mechanisms can also be utilised in applications where various biofuels are produced, for example, from the extractive-derived by-product (tall oil) of kraft pulping.     

An Intricate Review on Nutritional and Analytical Profiling of Coconut,Flaxseed, Olive,and Sunflower Oil Blends

Vegetable oils (VOs), being our major dietary fat source, play a vital role in nourishment. Different VOs have highly contrasting fatty acid (FA) profiles and hence possess varying levels of health protectiveness. Consumption of a single VO cannot meet the recommended allowances of various FA either from saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), Ω-3 PUFAs, and medium-chain triglycerides (MCTs). Coconut oil (CO), flaxseed oil (FO), olive oil (OO), and sunflower oil (SFO) are among the top listed contrast VOs that are highly appreciated based on their rich contents of SFAs, Ω-3 PUFAs, MUFAs, and Ω-6 PUFA, respectively. Besides being protective against various disease biomarkers, these contrasting VOs are still inappropriate when consumed alone in 100% of daily fat recommendations. This review compiles the available data on blending of such contrasting VOs into single tailored blended oil (BO) with suitable FA composition to meet the recommended levels of SFA, MUFA, PUFA, MCTs, and Ω-3 to Ω-6 PUFA ratios which could ultimately serve as a cost-effective dietary intervention towards the health protectiveness and improvement of the whole population in general. The blending of any two or more VOs from CO, FO, OO, and SFO in the form of binary, ternary, or another type of blending was found to be very conclusive towards balancing FA composition; enhancing physiochemical and stability properties; and promising the therapeutic protectiveness of the resultant BOs.     

环氧化植物油的制备

天然油脂在无溶剂加压（约０．１５ＭＰａ）条件下，经甲酸（８５％）、双氧水（５０％）环氧化，一步合成增塑剂兼稳定剂环氧化油脂，得微黄色油状透明液体；环氧大豆油和环氧葵子油的环氧值均在６．２％～６．６％，环氧玉米油的环氧值６．０％～６．４％；碘值小于３ｍｇ／ｇ；精油转化率１０４％～１０８％。     

A novel approach to the rapid assignment of 13C NMR spectra of major components of vegetable oils such as avocado,mango kernel and macadamia nut oils

Assignment of ¹³C nuclear magnetic resonance (NMR) spectra of major fatty acid components of South African produced vegetable oils was attempted using a method in which the vegetable oil was spiked with a standard triacylglycerol. This proved to be inadequate and therefore a new rapid and potentially generic graphical linear correlation method is proposed for assignment of the ¹³C NMR spectra of major fatty acid components of apricot kernel, avocado pear, grapeseed, macadamia nut, mango kernel and marula vegetable oils. In this graphical correlation method, chemical shifts of fatty acids present in a known standard triacylglycerol is plotted against the corresponding chemical shifts of fatty acids present in the vegetable oils. This new approach (under carefully defined conditions and concentrations) was found especially useful for spectrally crowded regions where significant peak overlap occurs and was validated with the well‐known ¹³C NMR spectrum of olive oil which has been extensively reported in the literature. In this way, a full assignment of the ¹³C{1H} NMR spectra of the vegetable oils, as well as tripalmitolein was readily achieved and the resonances belonging to the palmitoleic acid component of the triacylglycerols in the case of macadamia nut and avocado pear oil resonances were also assigned for the first time in the ¹³C NMR spectra of these oils. Copyright © 2009 John Wiley & Sons, Ltd.     

Effects of Thai Local Ingredient Odorants,Litsea cubeba and Garlic Essential Oils,on Brainwaves and Moods

The functional food market is growing with a compound annual growth rate of 7.9%. Thai food recipes use several kinds of herbs. Lemongrass, garlic, and turmeric are ingredients used in Thai curry paste. Essential oils released in the preparation step create the flavor and fragrance of the famous tom yum and massaman dishes. While the biological activities of these ingredients have been investigated, including the antioxidant, anti-inflammatory, and antimicrobial activities, there is still a lack of understanding regarding the responses to the essential oils of these plants. To investigate the effects of essential oil inhalation on the brain and mood responses, electroencephalography was carried out during the non-task resting state, and self-assessment of the mood state was performed. The essential oils were prepared in several dilutions in the range of the supra-threshold level. The results show that Litsea cubeba oil inhalation showed a sedative effect, observed from alpha and beta wave power reductions. The frontal and temporal regions of the brain were involved in the wave alterations. Garlic oil increased the alpha wave power at lower concentrations; however, a sedative effect was also observed at higher concentrations. Lower dilution oil induced changes in the fast alpha activity in the frontal region. The alpha and beta wave powers were decreased with higher dilution oils, particularly in the temporal, parietal, and occipital regions. Both Litsea cubeba and turmeric oils resulted in better positive moods than garlic oil. Garlic oil caused more negative moods than the others. The psychophysiological activities and the related brain functions require further investigation. The knowledge obtained from this study may be used to design functional food products.     

傅里叶变换红外吸收光谱识别五种植物油的研究

以花生油、大豆油、芝麻油、棉籽油和米糠油为样品,采用傅里叶变换红外光谱仪,采集傅里叶变换红外吸收光谱,对光谱预处理后,提取红外特征信息,以1746cm-1和2855cm-1处的吸收峰面积比值为横坐标,1099cm-1处与1119cm-1处的吸收峰面积比为纵坐标,在Origin6.0上做出二维分布图,对各种油脂进行识别分析。结果显示,大豆油与其它4种油脂之间有明显区分;大豆油、花生油和芝麻油分布效果好,但棉籽油各样品点之间比较分散;能与其它油脂区分开的有以下几种分布花生油明显区别于芝麻油、棉籽油和大豆油;米糠油明显区别于棉籽油和大豆油。分布有交叉的油脂有米糠油与花生油或芝麻油有交叉,棉籽油与芝麻油有交叉。     

用NICOLET5SXC富里利叶变换红外光谱仪对中成药作GC/FTCR分析研究——Ⅱ.药用油的GC/FTIR快速分析

本文用Nicolet 5SXC对驱风油,本草油,白花油进行了GC/FTIR快速分析,在没有标准品的条件下,对其中十六个主组分进行了定性研究,用Aldrich Vapor Librasy进行了谱库检索,取得了较为满意的结果。     

Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry

The frying of foods in the home can be a cause of indoor pollution due to the formation of acrolein. The emission of acrolein formed during frying in soybean, corn, canola, sunflower and palm oils was studied. A GC/MS method has been developed to determine acrolein in French fries using SPME as the sampling technique after derivatization with 2,4-dinitrophenylhydrazine (DNPH). Optimum SPME conditions included desorption at 250°C for 2min after an adsorption time of 10min at room temperature. The method presented good resolution, repeatability, detection and quantification limits, and linearity of response. French fries were prepared in five different oils with four frying steps. The results showed that changes in acrolein concentration occurred after frying potatoes in different types of oil and at different frying cycles. Potatoes fried in soybean oil contained the lowest concentration of acrolein. Shoestring potatoes contained a lower concentration of acrolein than potato chips and French fries, respectively, because of the higher surface/volume ratio.     

四苯(基)苯基多乙烯基硅油的合成及结构测定

<正> 多乙烯基硅油是高温硫化硅橡胶的集中交联剂,当无耐热填料时,所得硫化胶的耐热性不高。为了使多乙烯基硅油既具有集中交联作用,又赋予耐热性,本文采用Diels-AIder反应合成了含有四苯(基)苯基的多乙烯基硅油。前文曾合成多种多苯(基)苯基有机硅化合物,但实验在封管内进行,诸多不便,投量也甚少,为此,改用高沸点溶剂(α-氯萘),在常压下反应,得到了高产率的四苯(基)苯基多乙烯基硅油: