This study investigated the activation of carboxyl group and hydrogen migration on the pyrolysis products of triglycerides. It was found that the activation of carboxylic group determined the efficiency of the decarboxylation reactions. The activation of carboxyl group influenced the pyrolysis products. The glycerol mono-stearate and glycerol mono-oleate were used as the model compounds to analyze the cracking of the ester bond. It was found that the first intermediate formed was RCOO·, but not RCO·. Large amount of ketone was found in the pyrolysis of stearate, while not in that of oleate. In comparison, alcohol was found in pyrolysis products of oleate, while not in stearate. The results indicated that during the pyrolysis process, the carbon-carbon double bond influenced both the cracking of the C-C bond and the transformation of the oxygen-containing functionalities. The activation of carboxyl group and hydrogen migration played essential roles in the determination of the formation of the pyrolysis products. In addition, the mechanism for the evolution of the acid, ester, ketone, aldehyde, alcohol, and other heavy compounds during the pyrolysis was also proposed.

这项研究调查了甘油三酸酯热解产物上羧基的活化和氢的迁移。发现羧基的活化决定了脱羧反应的效率。羧基的活化影响热解产物。单硬脂酸甘油酯和单油酸甘油酯用作模型化合物，以分析酯键的裂解。发现形成的第一中间体是RCOO·，而不是RCO·。在硬脂酸酯的热解中发现了大量的酮，而在油酸酯的热解中却没有。相比之下，在油酸盐的热解产物中发现了醇，而在硬脂酸盐中没有发现。结果表明，在热解过程中，碳-碳双键既影响CC键的裂解，也影响含氧官能团的转变。羧基的活化和氢的迁移在确定热解产物的形成中起着至关重要的作用。此外，还提出了热解过程中酸，酯，酮，醛，醇和其他重化合物的析出机理。