Kissinger法和Freeman—Carroll法研究杜仲绿原酸的热解机理  

Study on thermal decomposition mechanism of chlorogenic acid from eucommia ulmoides by Kissinger Method and Freeman-Carroll Method

作　　者：郭满满[1] 肖卓炳[1] 

机构地区：[1]吉首大学林产化工工程湖南省重点实验室,张家界427000

出　　处：《中国食品添加剂》2011年第6期56-59,共4页China Food Additives

基　　金：国家科技部项目（2009D20110440）;湖南省自然科学基金资助项目（10JJ6024）;湖南省科技厅项目（2009FJ3045）;湖南省高校“林产资源化学与林化产品开发”科技创新团队支持计划资助（湘教通（2010）212号）;吉首大学研究生科研创新项目（JGY201117）

摘　　要：利用rIIG—DTG技术测得绿原酸在氮气气氛中不同升温速率B下的热分解曲线，协同使用Kissinger法和Freeman—Carroll法进行动力学处理。研究表明，随着升温速率的提高，绿原酸的热分解温度逐渐升高；绿原酸受热降解分三步，Kissinger法求得了三步分解的动力学因子，Freeman—Carroll法求得第一步热分解（即热失效）表观活化能Ea=97．82kJ·mol-1，指前因子A=7．04×10^11S^-1，反应级数n=3，f（α）=（1—α）3。根据第一步热分解的表观活化能Ea和指前因子A推断，在室温（25％）下，绿原酸的贮存期为1．5～2年，可以为目前大量含绿原酸食品和药品的质量监控提供依据。Thermal decomposing curves of chlorogenic acid in different heating speed were obtained in the nitrogen atmos- phere by TG-DTG techniques. Two thermal analysis kinetic methods-Kissinger and Freeman-Carroll method were used to speculate the probable mechanism of thermal deeomposing reaction and the kinetic parameters. Studies show that with the improvement of the heating rate, thermal decomposing temperature of chlorogenic acid rose. The most probable kinetic pa- rameters of the three-stage thermal decomposition were obtained by Kissinger method. Kinetics model function, activation energy Ea, reaction order n and frequency factor A of the first stage were obtained by Freeman-Carroll mothed, which was f （α） = （ 1 - α） 3, Ea = 97. 82kJ · mo1-1, A = 7.04 ×10^11 s - 1 and n = 3, respectively. The shelf lifeof chlorogenie acid at room temperature was about 1.5 - 2 years. The shelf life of chlorogenic acid could be used as evaluation method, in order to provide reference for the related food and drug administration.

关 键 词：绿原酸 热分析 热分解动力学 非等温动力学 

分 类 号：TQ460.7[化学工程—制药化工] Q946.889[生物学—植物学]