|
1
|
Shu D, Zhang J, Ruan R, Lei H, Wang Y, Moriko Q, Zou R, Huo E, Duan D, Gan L, Zhou D, Zhao Y, Dai L. Insights into Preparation Methods and Functions of Carbon-Based Solid Acids. Molecules 2024; 29:247. [PMID: 38202830 PMCID: PMC10780815 DOI: 10.3390/molecules29010247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/20/2023] [Accepted: 01/01/2024] [Indexed: 01/12/2024] Open
Abstract
With the growing emphasis on green chemistry and the ecological environment, researchers are increasingly paying attention to greening materials through the use of carbon-based solid acids. The diverse characteristics of carbon-based solid acids can be produced through different preparation conditions and modification methods. This paper presents a comprehensive summary of the current research progress on carbon-based solid acids, encompassing common carbonization methods, such as one-step, two-step, hydrothermal, and template methods. The composition of carbon source material may be the main factor affecting its carbonization method and carbonization temperature. Additionally, acidification types including sulfonating agent, phosphoric acid, heteropoly acid, and nitric acid are explored. Furthermore, the functions of carbon-based solid acids in esterification, hydrolysis, condensation, and alkylation are thoroughly analyzed. This study concludes by addressing the existing drawbacks and outlining potential future development prospects for carbon-based solid acids in the context of their important role in sustainable chemistry and environmental preservation.
Collapse
Affiliation(s)
- Dong Shu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (D.S.); (J.Z.); (L.G.); (D.Z.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Jian Zhang
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (D.S.); (J.Z.); (L.G.); (D.Z.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul, MN 55112, USA;
| | - Hanwu Lei
- Department of Biological Systems Engineering, Washington State University, Richland, WA 99354, USA; (H.L.); (Q.M.); (R.Z.)
| | - Yunpu Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;
| | - Qian Moriko
- Department of Biological Systems Engineering, Washington State University, Richland, WA 99354, USA; (H.L.); (Q.M.); (R.Z.)
| | - Rongge Zou
- Department of Biological Systems Engineering, Washington State University, Richland, WA 99354, USA; (H.L.); (Q.M.); (R.Z.)
| | - Erguang Huo
- Jiangsu Key Laboratory of Micro and Nano Heat Fluid Flow Technology and Energy Application, School of Physical Science and Technology, Suzhou University of Science and Technology, Suzhou 215009, China;
| | - Dengle Duan
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China;
| | - Lu Gan
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (D.S.); (J.Z.); (L.G.); (D.Z.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Dan Zhou
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (D.S.); (J.Z.); (L.G.); (D.Z.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Yunfeng Zhao
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832003, China; (D.S.); (J.Z.); (L.G.); (D.Z.)
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832003, China
| | - Leilei Dai
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul, MN 55112, USA;
| |
Collapse
|