Rapid Determination of Total Acid Content of Oils Resulting from Sub/Supercritical Water Liquefaction of Lignite by Headspace Gas Chromatography

被引:5
|
作者
Guan, Qingqing [1 ]
Chen, Huihui [1 ]
Ning, Ping [1 ]
Tian, Senlin [1 ]
Gu, Junjie [1 ]
Hu, Hui-Chao [2 ]
Chai, Xin-Sheng [2 ]
机构
[1] Kunming Univ Sci & Technol, Fac Environm Sci & Engn, Kunming 650500, Peoples R China
[2] S China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
基金
中国国家自然科学基金;
关键词
SUPERCRITICAL WATER; CHEMICAL-REACTIONS; WOOD FIBERS; MATRIX;
D O I
10.1021/ef401020c
中图分类号
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号
0807 ; 0820 ;
摘要
This paper reports a headspace gas chromatographic method (HS-GC) for the rapid determination of the total acid content of oils resulting from sub/supercritical water liquefaction of lignite. Acids in the oil react with added bicarbonate solution to release carbon dioxide (CO2), which is quantitatively measured by GC. The reaction goes to completion in less than 10 min at 60 degrees C. Use of larger samples of oil, to increase the sensitivity of the method, results in reduced CO2 formation. This effect can be minimized if the volume ratio of bicarbonate solution to sample is greater than 10. Three replicates of the method had a relative standard deviation of less than 6.0%; the limit of quantification (LOQ) was 3.95 mu mol; and the recovery ranged from 94 to 105%. The present method is simple, rapid, and practical. It is suitable for total acid content testing in the samples from the liquefaction of lignite or possibly other related materials.
引用
收藏
页码:5135 / 5137
页数:3
相关论文
共 48 条
  • [1] Rapid determination of products of phenol hydrogenation in a supercritical water system using headspace gas chromatography
    Qing-Qing Guan
    Xiao-Dian Huang
    Yan-Hua Zeng
    Chao-Hai Wei
    Ping Ning
    Gu Jun-Jie
    Xin-Sheng Chai
    [J]. Chemical Papers, 2015, 69 : 662 - 667
  • [2] Rapid determination of products of phenol hydrogenation in a supercritical water system using headspace gas chromatography
    Guan, Qing-Qing
    Huang, Xiao-Dian
    Zeng, Yan-Hua
    Wei, Chao-Hai
    Ning, Ping
    Gu, Jun-Jie
    Chai, Xin-Sheng
    [J]. CHEMICAL PAPERS, 2015, 69 (05) : 662 - 667
  • [3] Determination of Total Acid Content in Vinegars by Reaction-Based Headspace Gas Chromatography
    Xie, Wei-Qi
    Chai, Xin-Sheng
    [J]. FOOD ANALYTICAL METHODS, 2017, 10 (02) : 419 - 423
  • [4] Determination of Total Acid Content in Vinegars by Reaction-Based Headspace Gas Chromatography
    Wei-Qi Xie
    Xin-Sheng Chai
    [J]. Food Analytical Methods, 2017, 10 : 419 - 423
  • [5] A novel method for rapid determination of total solid content in viscous liquids by multiple headspace extraction gas chromatography
    Xin, Li-Ping
    Chai, Xin-Sheng
    Hu, Hui-Chao
    Barnes, Donald G.
    [J]. JOURNAL OF CHROMATOGRAPHY A, 2014, 1358 : 299 - 302
  • [6] Determination of total acid content in biomass hydrolysates by solvent-assisted and reaction based headspace gas chromatography
    Huang, Liu-Lian
    Hu, Hui-Chao
    Chen, Li-Hui
    [J]. JOURNAL OF CHROMATOGRAPHY A, 2015, 1422 : 13 - 17
  • [7] Determination of water content in municipal sludge by multiple headspace extraction gas chromatography
    Zhao, Ting
    Hu, Zhanbo
    Chai, Xin-Sheng
    Zheng, Yukai
    Xu, Binxin
    Ouyang, Xiao
    [J]. ANALYTICAL METHODS, 2021, 13 (06) : 796 - 800
  • [8] Rapid determination of moisture content in paper materials by multiple headspace extraction gas chromatography
    Xie, Wei-Qi
    Chai, Xin-Sheng
    [J]. JOURNAL OF CHROMATOGRAPHY A, 2016, 1443 : 62 - 65
  • [9] Efficient quantification of water content in edible oils by headspace gas chromatography with vapour phase calibration
    Xie, Wei-Qi
    Gong, Yi-Xian
    Yu, Kong-Xian
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 98 (08) : 3208 - 3212
  • [10] A rapid headspace gas chromatographic method for the determination of the butyric acid content in edible fats
    Ulberth, F
    [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1998, 206 (05): : 305 - 307