Degradation Kinetics of Glucuronic Acid in Subcritical Water
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概要
- 論文の詳細を見る
The degradation kinetics of glucuronic acid (GlcA) under subcritical conditions from 160 to 200 °C was studied in a continuous tubular reactor. The formation of glucuronolactone (GlcL) during the treatment of GlcA in subcritical water was substantiated by ESI-TOF-MS and 1H NMR. The degradation of GlcA consisted of the reversible conversion of GlcA to GlcL and the irreversible degradation of the two compounds. The changes in the concentrations of GlcA and GlcL with residence time could be described by first-order kinetics. Higher temperatures accelerated the degradation of GlcA, and thus resulted in rises in the pH value. The degradation reaction of GlcL under the same conditions was also investigated. The activation energy of the reverse hydrolysis of GlcA to GlcL and that of the hydrolysis of GlcL to GlcA were determined to be 88.5 and 63.2 kJ/mol respectively. The enthalpy change in the reversible conversion between GlcA and GlcL was 25.4 kJ/mol.
- 社団法人 日本農芸化学会の論文
- 2010-03-23
著者
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KOBAYASHI Takashi
Division of Cellular and Molecular Pathology, Niigata University Graduate School of Medicine and Den
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Neoh Tze
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Adachi Shuji
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.
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Neoh Tze
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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WANG Rongchun
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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MIYAKE Yasuhito
Industrial Technology Center of Wakayama Prefecture
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HOSODA Asao
Industrial Technology Center of Wakayama Prefecture
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TANIGUCHI Hisaji
Wakayama Industry Promotion Foundation
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Wang Rongchun
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Kobayashi Takashi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Hosoda Asao
Industry And Technology Policy Division Of Wakayama Prefecture
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Kobayashi Takashi
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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