氨基酸侧链对HCFC-141b水合物形成的影响

doi:10.19799/j.cnki.2095-4239.2021.0540

摘要/Abstract

摘要：

蓄冷是降低电网峰谷差、实现电网负载侧调峰的一种重要手段，制冷剂水合物作为蓄冷介质具有蓄冷密度大和相变温度高的优点。选用脂肪族和芳香族疏水性氨基酸作为绿色环保型添加剂，研究氨基酸的侧链对HCFC-141b水合物形成过程和蓄冷的影响。研究结果表明，选用的5种氨基酸都可有效缩短HCFC-141b水合物形成诱导时间，显著提高了水合物生成量，增大了HCFC-141b水合物的蓄冷密度。在添加脂肪族氨基酸的3个体系中，氨基酸疏水性越强，水合物生成量越大，蓄冷密度也越高。其中含缬氨酸的体系水合物的平均蓄冷密度最大，约为261.24 kJ/kg，远大于纯水中水合物的平均蓄冷密度(57.83 kJ/kg)。在添加芳香族氨基酸的体系中，含色氨酸的体系水合物的平均蓄冷密度最大，约为222.14 kJ/kg，但低于含缬氨酸体系。氨基酸能够较好地促进水合物的生成，氨基酸的侧链基团及其疏水性是促进水合物形成动力学的主要因素。氨基酸中芳香族侧链基团对降低水合物诱导时间、提高水合物生长速度的作用强于脂肪族侧链基团；而氨基酸的脂肪族侧链基团更有利于水合物生成量和蓄冷密度的提高。氨基酸具有一定的表面活性，促进部分HCFC-141b分散到水相中，增加了水与HCFC-141b接触面积，有利于水合物的形成。

关键词: 水合物, 诱导时间, HCFC-141b, 氨基酸, 疏水性, 蓄冷

Abstract:

Cold storage technology is a key technique of reducing the power grid's peak-to-valley disparity and achieving peak control of the load side of the power grid. Hydrate as a cold storage medium has some advantages such as high cold storage capacity and high phase transition temperature. In this study, aliphatic and aromatic amino acids are used as green additives to investigate the influence of amino acid side chains on HCFC-141b hydrate formation and cold storage capacity. The experimental results demonstrate that the addition of five amino acids can effectively shorten the induction time of HCFC-141b hydrate formation and significantly increase hydrate production and the cold storage capacity in HCFC-141b hydrates. Among them, the experimental system with the addition of valine has the highest cold storage capacity in hydrates in this study, which is approximately 261.24 kJ/kg. It is much higher than that in the pure water system, which is approximately 57.83 kJ/kg. The experimental system containing tryptophan has a larger average cold storage capacity in hydrates than the system containing aromatic amino acids, which is approximately 222.14 kJ/kg. The cold storage capacity is lower than that in the experimental system with the addition of valine. It can be shown that amino acids can stimulate hydrate formation, with amino acid side chain groups and hydrophobicity being the key elements that influence hydrate formation kinetics. The aromatic amino acid side chain groups have stronger effects on reducing the induction time and increasing the hydrate growth rate than the aliphatic amino acid side chain groups. The aliphatic amino acid side chain groups are more favorable to increasing hydrate synthesis and cold storage capacity. Amino acids exhibit surface activity that facilitates the dispersion of certain HCFC-141b into the water phase and increases the contact area between water and HCFC-141B, which promotes the formation of hydrates.

Key words: hydrate, induction time, HCFC-141b, amino acid, hydrophobic, cold storage

中图分类号:

TB 02

李荣, 孙志高, 宋佳. 氨基酸侧链对HCFC-141b水合物形成的影响[J]. 储能科学与技术, 2022, 11(7): 2126-2132.

Rong LI, Zhigao SUN, Jia SONG. Effect of amino acid side chains on HCFC-141b hydrate formation[J]. Energy Storage Science and Technology, 2022, 11(7): 2126-2132.

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氨基酸^[31]	结构式
缬氨酸 (亲水指数为4.2)
亮氨酸 (亲水指数为3.8)
甲硫氨酸 (亲水指数为1.9)
苯丙氨酸 (亲水指数为2.8)
色氨酸 (亲水指数为-0.9)

实验编号	实验体系
E1	水+HCFC-141b
E2	水+HCFC-141b+1.3%缬氨酸
E3	水+HCFC-141b+1.5%亮氨酸
E4	水+HCFC-141b+2.0%甲硫氨酸
E5	水+HCFC-141b+0.3%色氨酸
E6	水+HCFC-141b+1.5%苯丙氨酸

项目	No.1	No.2	No.3
冰质量/g	17.8	20.2	19.7
冰融化前后温度/℃	-7.0/20.8	-7.0/30.6	-2.9/29.3
温水质量/g	224.3	231.3	251.7
温水放热前后温度/℃	30.0/20.8	41.8/30.6	38.9/29.3
冰相变潜热/(kJ/kg)	332.6	333.1	331.3
相对误差/%	-0.7%	-0.6%	-1.1%

实验体系	1.3%缬氨酸	1.5%亮氨酸	2.0%甲硫氨酸	0.3%色氨酸	1.5%苯丙氨酸	纯水
No.1	260.30	237.86	236.03	217.08	209.17	56.60
No.2	277.49	248.12	225.73	223.18	216.25	41.10
No.3	245.92	246.77	238.28	226.16	219.64	75.80
平均值	261.24	244.25	233.34	222.14	215.02	57.83

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