Catalyst deactivation of cation-exchange resin in cross-aldol condensation of acetaldehyde to methyl pentenone

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED Flavour and Fragrance Journal Pub Date : 2023-04-25 DOI:10.1002/ffj.3748
Sumit Kamal
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Abstract

The aldol condensation of acetaldehyde with methyl ethyl ketone was studied for the production of methyl pentenone in the presence of cationic resin, Amberlyst-15. Methyl pentenone (MPO) is an important intermediate used for the synthesis of Iso-E-Super, which is a precursor in sandalwood fragrances. Amberlyst-15 used as an alternative heterogeneous catalyst for conventional corrosive sulphuric acid was found to get deactivated with prolonged use. In this work, major possible causes of catalyst deactivation, such as desulphonation, coking, grafting, metal deposition and thermal degradation, are investigated. Characterization of fresh and used catalysts is performed for surface area, mass deposited and elemental composition (CHNS and ICP). The results confirm that multiple causes, i.e., desulphonation, metals exchange and oligomers deposition, are responsible for the catalyst deactivation. The presence of metal promotes desulphonation; the desulphonation along with metal exchange appears to be the major contributors to catalyst deactivation; and avoiding exposure to metal impurities may enhance the catalyst life significantly. Catalyst regeneration was also explored, and the catalyst site density is reclaimed from 0.5–0.6 meq/g to 4.1–4.2 meq/g, which is closer to the fresh Amberlyst-15 (4.5–4.6 meq/g). The study provides a way to develop the resin-based green technology for catalytic reactions.

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乙醛交叉醛缩合制甲基戊酮阳离子交换树脂催化剂失活研究
研究了在阳离子树脂琥珀酸酯-15存在下乙醛与甲乙酮醛缩合制甲基戊酮的反应。甲基戊烯酮(MPO)是合成Iso-E-Super的重要中间体,是檀香香料的前体。Amberlyst-15作为一种替代的非均相催化剂用于传统的腐蚀性硫酸,发现随着使用时间的延长而失活。在这项工作中,研究了催化剂失活的主要原因,如脱硫、焦化、接枝、金属沉积和热降解。新催化剂和旧催化剂的表征进行了表面积,质量沉积和元素组成(CHNS和ICP)。结果表明,脱硫、金属交换和低聚物沉积是催化剂失活的主要原因。金属的存在促进了脱硫;脱硫和金属交换是催化剂失活的主要原因;避免接触金属杂质可显著提高催化剂寿命。催化剂的再生也进行了探索,催化剂的位点密度从0.5-0.6 meq/g回收到4.1-4.2 meq/g,更接近新鲜的Amberlyst-15 (4.5-4.6 meq/g)。该研究为树脂基绿色催化反应技术的发展提供了一条途径。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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