Progress in Research on the Preparation of 2, 5-Furandicarboxylic Acid by Hydroxymethylfurfural Oxidation

Hydroxymethylfurfural (HMF) is a substance produced in sugar-rich foods through the Maillard reaction or thermal degradation. It has been shown that when HMF content reaches a certain dose, it causes harm to human health. In many food quality tests, the content of HMF can be used as an important indicator. Therefore, when the content of hydroxymethylfurfural in food is too high, it will cause damage to the human body. But to conserve resources, hydroxymethylfurfural in food can be converted into valuable chemicals, so as to achieve the effective use of resources. It has been shown that foods rich in fructose and glucose can be easily transformed into HMF. Therefore, it is necessary and important to study the conversion pathway of hydroxymethylfurfural in foods. 2, 5 furandicarboxylic acid (FDCA) can be obtained through the HMF oxidation reaction. Due to the similarity of its structure to the polymer monomer terephthalic acid, it can be used as a renewable substitute monomer of petroleum-based terephthalic acid in the process of synthesizing food-contact materials. Therefore, it is very significant to explore the oxidation process of HMF to FDCA.