鉄(VI)酸カリウムによるぶどう糖の酸化に関する検討

概要

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Effects of molar ratio of ferrate to glucose, mode of neutralization and added inorganic salts on oxidative destruction of glucose by potassium ferrate were examined. Hydroxide ion released from decomposed ferrate may be neutralized either by phosphate buffer or dropwise addition of dilute sulfuric acid. More than 90% of glucose were oxidized in the case of neutralization by sulfuric acid, even when molar ratio of ferrate to glucose was only 10. On the other hand, glucose was hardly decomposed in phosphate buffer, even when molar ratio of ferrate to glucose was over 23. In the former condition, TOC removal was less than 10%, probably because of imperfect oxidation of glucose. Effects of inorganic salts added 0.1-2.0% to the reaction mixture were as follows : Sodium chloride, magnesium sulfate and sodium sulfate increased oxidation ratio, trisodium phosphate did not affect the reaction, and disodium hydrogenphosphate perfectly interfered the oxidative reaction like phosphate buffer solution.
山梨大学の論文