微波预处理协同固体酸水解花生壳制备乙酰丙酸

Preparation of levulinic acid with synergistic hydrolysis of microwave pretreatment and solid acid from peanut shells

以花生壳为原料,采用微波预处理协同SO24-/TiO2-Al2O3固体酸水解制备乙酰丙酸。在单因素试验基础上,以水解温度、水解时间、固体酸用量为因素,乙酰丙酸得率为响应面值,设计了三因素三水平的响应面分析实验,确定了花生壳制备乙酰丙酸的最优工艺参数:水解温度242℃、水解时间30min、固体酸用量5.1%和液固比为16∶1(mL/g),此时乙酰丙酸得率为31.42%。与相同工艺下未采用微波预处理相比,得率提高了11.57%。

Levulinic Acid（LA） was made from peanut shells via synergistic hydrolysis with microwave pretreatment and SO4^2/TiO2 Al2O3 solid acid. On basis of the single factor test, the effects of hydrolysis temperature, hydrolysis time and the amount of solid acid on LA yield was studied,and the response surface method（RSM） with 3 factors and 3 levels was designed. The results showed that the optimum conditions were hydrolysis temperature 242℃, hydrolysis time 30min, the a- mount of solid acid 5.1% and liquid-solid ratio 16： 1（mL/g） ,then with the LA yield 31.42%. Comparing with that of non- microwave pretreatment at the same condition,The LA yield had been increased 11.57%.