Aromatics extraction from pyrolytic sugars using ionic liquid to enhance sugar fermentability

Xiaohua Li, Luis C. Luque-Moreno, Stijn R.G. Oudenhoven, Lars Rehmann, Sascha R.A. Kersten, Boelo Schuur

Research output: Contribution to journalArticleAcademicpeer-review

32 Citations (Scopus)
143 Downloads (Pure)


Fermentative bioethanol production from pyrolytic sugars was improved via aromatics removal by liquid–liquid extraction. As solvents, the ionic liquid (IL) trihexyltetradecylphosphonium dicyanamide (P666,14[N(CN)2]) and ethyl acetate (EA) were compared. Two pyrolytic sugar solutions were created from acid-leached and untreated pinewood, with levoglucosan contents (most abundant sugar) of 29.0% and 8.3% (w/w), respectively. In a single stage extraction, 70% of the aromatics were effectively removed by P666,14[N(CN)2] and 50% by EA, while no levoglucosan was extracted. The IL was regenerated by vacuum evaporation (100 mbar) at 220 °C, followed by extraction of aromatics from fresh pyrolytic sugar solutions. Regenerated IL extracted aromatics with similar extraction efficiency as the fresh IL, and the purified sugar fraction from pretreated pinewood was hydrolyzed to glucose and fermented to ethanol, yielding 0.46 g ethanol/(g glucose), close to the theoretical maximum yield
Original languageEnglish
Pages (from-to)12-18
Number of pages7
JournalBioresource technology
Publication statusPublished - 2016


Dive into the research topics of 'Aromatics extraction from pyrolytic sugars using ionic liquid to enhance sugar fermentability'. Together they form a unique fingerprint.

Cite this