Abstract:

Levulinic acid (LA) was prepared from peanut shells through synergistic hydrolysis using ultrasonic pretreatment cooperated with SO2-4/TiO2Al2O3 solid acid. Based on single factor test, the effects of hydrolysis temperature, hydrolysis time and the amount of solid acid on LA yield were studied, and the response surface method (RSM) with 3 factors and 3 levels was designed. The results showed that the optimum conditions were as followed: hydrolysis temperature is 235℃, hydrolysis time is 31 min, solid acid amount is 4.5%, and liquidsolid ratio is 14∶1(mL/g). Then the LA yield gained 27.54%. Comparing with that obtained by nonultrasonic pretreatment at the same condition, the LA yield increased by 7.18%.

Key words: levulinic acid, peanut shell, ultrasonic pretreatment, response surface method

摘要：

以花生壳为原料，采用超声波预处理协同SO2-4/TiO2Al2O3固体酸水解制备乙酰丙酸。在单因素试验基础上，以水解温度、水解时间和固体酸用量为因素，乙酰丙酸得率为响应面值，设计了三因素三水平的响应面分析实验，确定了花生壳制备乙酰丙酸的最优工艺参数为：水解温度235℃、水解时间31 min、固体酸用量4.5％和液固比为14∶1（mL/g），此时乙酰丙酸得率为27.54％。与相同工艺下未采用超声波预处理相比，得率提高了7.18%。

关键词: 乙酰丙酸;花生壳;超声波预处理;响应面法