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机构地区:[1]江西农业大学理学院,南昌330045 [2]东华理工学院应用化学系,抚州344000
出 处:《食品科技》2005年第8期49-51,共3页Food Science and Technology
基 金:国家自然科学基金资助项目(40371067)。
摘 要:纳米粉体Fe2O3经一定浓度H2SO4浸泡活化后制成纳米固体超强酸SO24-/Fe2O3,将其应用于催化合成尼泊金酯以考察催化活性。研究了纳米固体超强酸制备过程及酯化过程中各因素的影响,研究结果表明较好的制备条件是:1.0mol/LH2SO4、焙烧温度500℃、焙烧时间3h。在优化反应条件下,尼泊金正丁酯收率为95.18%;尼泊金异丁酯收率为92.76%。Nano solid superacid SO^2- 4/Fe2O3 was prepared by immersing nano Fe2O3 powder into sulphuric acid and activating it. Its activity was examined by acting as a catalyst to synthesize nipagin esters. The effects of varied factors in nano solid superacid preparation and esterification were investigated. The results indicated that the better reaction conditions were as follows: 1.0mol/L of H2SO4 concentration, baking temperature at 500℃ and 3 hours of baking time. Under optimum conditions, the yield of n-butyl p-hydroxybenzoate was 95.18% and the yield of iso-butyl p-hydroxybenzoate was 92.76%.
分 类 号:TS201.2[轻工技术与工程—食品科学]
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