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Influence of Anion and Cation Structure of Ionic Liquids on Carboxylic Acids Extraction
Ján Marták1, Štefan Schlosser1
1Institute of Chemical and Environmental Engineering, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovakia.
Abstract:
A recently proposed new mechanism and a model of reactive extraction of carboxylic acids by hydrophobic ionic liquids (ILs) was tested on five systems from published as well as from new equilibrium data on liquid-liquid extraction of butyric and lactic acids (BA and LA) from aqueous solutions. Two phosphonium and one ammonium ILs were used. The model describes experimental data for all systems with a good fit. The mechanism of acid extraction by ILs is very similar for all tested systems. This indicates a more general validity of the developed model. The model allows deeper understanding of regularities in carboxylic acid extraction by hydrophobic ILs. Stability constants of the first acid-IL bonds are by one to three orders of magnitude higher compared to that of acid-acid bonds. Values of stability constants related to two acid-IL bonds are sensitive to a cation and anion structure while stability constants for acid-acid bonds more distant from polar head of IL are not sensitive to IL structure. The stability constants of acid-IL bonds for LA and phosphonium ILs are by more than one order of magnitude lower compared to those for BA and are not influenced with an anion structure. The value of stability constant for the first BA-IL bond is for phosphonium IL with a decanoate anion only one third of those for IL with a phosphinate anion. Differences in the stability of acid-IL bonds for BA and LA can be attributed to hydrophobic interactions which almost do not occur in LA extraction. Ammonium IL also forms a less stable BA-IL bond than the phosphonium IL with the same phosphinate anion. A less stable BA-IL bond can favor the higher recovery of volatile acid from the solvent by vacuum evaporation where free acid is separated instead of acid salts as in classical processes what is a great advantage.
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