羧酸等对十六烷基萘热反应影响的研究

Study of the impact of carboxylic acid on the thermal craking of hexadecyl-naphthalen

以十六烷基萘为重油分子模型化合物,研究了热反应条件及羧酸和羧酸酯对热反应的影响,利用GC-MS分析了十六烷基萘热反应后的产物组成,在分子水平上提出了羧酸和羧酸酯对十六烷基萘热反应的影响过程。实验结果表明,十六烷基萘热反应后所得到的轻组分主要是十六烷基萘侧链裂化产生的烷烃、环烷烃、烯烃和少量的短碳链烷基萘,重组分主要是一些分子质量较大的稠环芳烃。羧酸在热反应中能促进十六烷基萘的裂化,抑制芳烃的脱氢缩合。不同类型的羧酸酯对十六烷基萘的热反应具有不同的影响,脂肪酸酯能促进裂化反应的进行,提高热反应中裂化产物的收率,降低缩合产物的收率,而芳香酸酯则使重组分收率升高,裂化产物收率降低。

The hexadecyl-naphthalene was used as a heavy oil molecular model compound to study the reaction conditions and the effects of carboxylic acids and carboxylic acid esters on its craking reaction.The product composition after the thermal craking of hexadecyl-naphthalene was analyzed by GC-MS.The effects of carboxylic acids and carboxylic acid esters on the thermal craking of hexadecyl-naphthalene were proposed at molecular level.The results showed that the light components obtained after the thermal craking of hexadecyl-naphthalene were mainly alkane,cycloalkane,olefin and a small amount of short carbon chain alkyl naphthalene produced by the cracking of hexadecylnaphthalene side chain.The heavy components were mainly polycyclic aromatics with a higher molecular mass.Carboxylic acids promoted the cracking of hexadecyl-naphthalene in the thermal reaction and inhibited the dehydrogenaion condensation of aromatics.Different types of carboxylic acid esters had different effects on the thermal reaction of hexadecyl-naphthalene.Fatty acid esters could promote the cracking reaction,increase the yield of cracking products and reduce the yield of condensation products,while aromatic acid esters increased the yield of heavy components and reduced the yield of cracking products.