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›› 2010, Vol. 44 ›› Issue (1): 14-18.

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The Stabilities of Glucose in Super/Sub-critical Alcohol-water System

LI Yan-bo, WANG Cun-wen, WANG Wei-guo, ZHOU Chen, CHEN Wen   

  1. Key Laboratory for Green Chemical Process of Ministry of Education, Wuhan Institute of Technology, Wuhan 430074, China
  • Received:2009-06-08 Revised:1900-01-01 Online:2010-01-30 Published:2010-01-30

Abstract: In order to lower the requirements of reaction conditions and reduce the degradation of fermentable sugars, the stabilities of glucose in alcohol-water system were studied at the condition of molar fraction 0.6, pressure 10 MPa and temperature range 165-315℃.The experimental results indicated that the stability of glucose is low in the condition of high temperature and higher in ethanol -water system than in methanol-water system and water, nearly the same as in isopropanol-water system. So the effects of pressure (8-16 MPa), molar fraction (0-0.85),temperature(165-315℃) and residence time (0.57-2.1 min) on the stabilities of glucose in ethanol-water system were further studied. The experimental results indicated that the stabilities of glucose increase by the increment of molar fraction of ethanol. The effect of pressure is little. Long residence time is not good for the stabilities of glucose. The stablities of gluscose were better at the conditions of 0.85 molar fraction of ethanol, 0.57 min of residence time, and below 250℃ of temperature.

Key words: cellulose, glucose, alcohol-water system, stabilities

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