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酸性等离子体作用下淀粉水解及其等离子体酸定义
引用本文:刘昌俊 邹吉军. 酸性等离子体作用下淀粉水解及其等离子体酸定义[J]. 天津大学学报(自然科学与工程技术版), 2004, 37(3): 189-192
作者姓名:刘昌俊 邹吉军
作者单位:天津大学化工学院绿色合成与转化教育部重点实验室ABB等离子体温室气体化学实验室,天津大学化工学院绿色合成与转化教育部重点实验室ABB等离子体温室气体化学实验室 天津300072,天津300072
基金项目:国家杰出青年科学基金资助项目(20225618),教育部重大资助项目(0212).
摘    要:为开发环保水解工艺,在不使用任何无机酸和无机盐的情况下,利用介质阻挡放电等离子体进行淀粉的水解实验,在酸性等离子体作用下,淀粉水解为葡萄糖和二糖,其转化率达61.2%,质量选择性为34.0%.分析发现放电过程中形成的质子层有很强的酸性,是理想的酸催化剂.由此提出等离子体酸概念,并讨论了其优点和应用前景.该等离子体酸可应用于大量的酸催化反应.

关 键 词:淀粉  水解    等离子体  介质阻挡放电
文章编号:0493-2137(2004)03-0189-04
修稿时间:2003-07-03

Hydrolysis of Starch Catalyzed by Dielectric Barrier Discharge Plasma and the Definition of Plasma Acid
LIU Chang-jun,ZOU Ji-jun ratory for Green Chemical Technology of Ministry of Education,School of Chemical Engineering and Technology,Tianjin University,Tianjin ,China). Hydrolysis of Starch Catalyzed by Dielectric Barrier Discharge Plasma and the Definition of Plasma Acid[J]. Journal of Tianjin University(Science and Technology), 2004, 37(3): 189-192
Authors:LIU Chang-jun  ZOU Ji-jun ratory for Green Chemical Technology of Ministry of Education  School of Chemical Engineering  Technology  Tianjin University  Tianjin   China)
Affiliation:LIU Chang-jun,ZOU Ji-jun ratory for Green Chemical Technology of Ministry of Education,School of Chemical Engineering and Technology,Tianjin University,Tianjin 300072,China)
Abstract:A novel plasma hydrolysis of starch was developed by using dielectric barrier discharge plasma. Monosaccharide and disaccharide were obtained directly from starch without any acids or enzymes. The conversion of starch is 61.2% with the selectivity for oligosaccharides as 34.0%.Further analysis shows that a proton layer is formed in the steam plasma.This proton layer is an excellent catalyst for hydrolysis reaction since it exhibits strong acidity.The concept of plasma acid is presented to describe the acidic property of plasma.The environmentally friendly plasma acid can be applied in many acid-catalyzed reactions.
Keywords:starch  hydrolysis  acid  plasma  dielectric barrier discharge
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