ダウンロード数: 104
このアイテムのファイル:
ファイル | 記述 | サイズ | フォーマット | |
---|---|---|---|---|
jag.jag.JAG-2015_015.pdf | 445.11 kB | Adobe PDF | 見る/開く |
完全メタデータレコード
DCフィールド | 値 | 言語 |
---|---|---|
dc.contributor.author | Miyagawa, Yayoi | en |
dc.contributor.author | Yoshino, Masashi | en |
dc.contributor.author | Kobayashi, Takashi | en |
dc.contributor.author | Adachi, Shuji | en |
dc.contributor.alternative | 小林, 敬 | ja |
dc.contributor.alternative | 安達, 修二 | ja |
dc.date.accessioned | 2019-10-08T05:22:36Z | - |
dc.date.available | 2019-10-08T05:22:36Z | - |
dc.date.issued | 2015 | - |
dc.identifier.issn | 1344-7882 | - |
dc.identifier.issn | 1880-7291 | - |
dc.identifier.uri | http://hdl.handle.net/2433/244231 | - |
dc.description.abstract | Conversion of fructose to 5-hydroxymethylfurfural (HMF) was conducted in an ionic liquid (IL), 1-butyl-3-methylimidazolium chloride ([BMIM]Cl), with low-to-middle (≤ 0.03‒10%) water contents at 100°C with p-toluenesulfonic acid as a catalyst. When fructose was mixed with [BMIM]Cl to start the reaction, fructose dissolved much faster and more rapidly converted to HMF in [BMIM]Cl with a low water content than it did in that with a middle one, suggesting that the conversion rate greatly depended on the said water content. HMF was stable in pure [BMIM]Cl at 100°C, and there were few possibilities for its rehydration and decomposition to byproducts. Based on these results, we proposed an autocatalytic model of the reaction that considers the effects of water; the formation of HMF was certainly affected by the water produced during the conversion. The kinetic analysis based on this model well expressed the formation of HMF in the IL with a low water content. | en |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | The Japanese Society of Applied Glycoscience | en |
dc.publisher.alternative | 日本応用糖質学会 | ja |
dc.rights | © 2015 by The Japanese Society of Applied Glycoscience | en |
dc.rights | 許諾条件に基づいて掲載しています。 | ja |
dc.subject | fructose | en |
dc.subject | 5-hydroxymethyfurfural | en |
dc.subject | ionic liquid | en |
dc.subject | kinetic analysis | en |
dc.subject | water content | en |
dc.title | Kinetic analysis for the conversion of fructose to 5-hydroxymethylfurfural in 1-butyl-3-methyl imidazolium chloride with lower water contents | en |
dc.type | journal article | - |
dc.type.niitype | Journal Article | - |
dc.identifier.jtitle | Journal of Applied Glycoscience | - |
dc.identifier.volume | 62 | - |
dc.identifier.issue | 4 | - |
dc.identifier.spage | 143 | - |
dc.identifier.epage | 147 | - |
dc.relation.doi | 10.5458/jag.jag.JAG-2015_015 | - |
dc.textversion | publisher | - |
dc.address | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University | en |
dc.address | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University | en |
dc.address | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University | en |
dc.address | Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University | en |
dcterms.accessRights | open access | - |
出現コレクション: | 学術雑誌掲載論文等 |
このリポジトリに保管されているアイテムはすべて著作権により保護されています。