中山大学材料科学与工程学院,广东省石化节能工程技术研究中心,广东 广州 519082
马香成(1995—),女,硕士研究生,15671684012@163.com
张冰剑(1978—),男,博士,教授,zhbingj@mail.sysu.edu.cn
收稿:2019-04-24,
修回:2019-07-04,
纸质出版:2019-11-05
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马香成, 秦蔚, 陈清林, 张冰剑. 芳烃分子描述符的修正和沸点预测建模[J]. 化工学报, 2019, 70(11): 4306-4314
MA Xiangcheng, QIN Wei, CHEN Qinglin, ZHANG Bingjian. Modification of molecular descriptor and modeling for boiling point prediction of aromatic hydrocarbons[J]. CIESC Journal, 2019, 70(11): 4306-4314
马香成, 秦蔚, 陈清林, 张冰剑. 芳烃分子描述符的修正和沸点预测建模[J]. 化工学报, 2019, 70(11): 4306-4314 DOI: 10.11949/0438-1157.20190425.
MA Xiangcheng, QIN Wei, CHEN Qinglin, ZHANG Bingjian. Modification of molecular descriptor and modeling for boiling point prediction of aromatic hydrocarbons[J]. CIESC Journal, 2019, 70(11): 4306-4314 DOI: 10.11949/0438-1157.20190425.
根据芳烃分子中碳原子所处化学环境的差异,修正分子描述符Randić连接性指数中碳原子支化度参数
δ
i
,提出新的分子描述符Modran;通过对比分析表明描述符Modran对芳烃分子的化学结构具有更好的选择性。分析芳烃沸点的影响因素,采用最优子集选择法,发现Modran一阶和二阶支化度指数、分子极化率和芳环碳原子占比四个分子描述符参数的组合对芳烃沸点具有良好的预测能力,进而建立包含Modran等四分子描述符的线性组合模型和神经网络模型。与Marrero-Pardillo基团贡献法比较,四分子描述符的神经网络模型将芳烃沸点预测的平均绝对误差由12.26 K降低到4.56 K。
According to the differences of chemical environment of carbon atoms in aromatic hydrocarbons
the carbon atom branching degree index
δ
i
in the Randić connectivity index is modified
and a new molecular descriptor Modran is presented. Comparative analysis shows that the descriptor Modran has better selectivity for the chemical structure of aromatic molecules. Through analyzing the factors influencing the boiling points of aromatic hydrocarbons and using the best subset selection method
it is found that the combination of four molecular descriptors
such as Modran first-order and second-order branching index
molecular polarizability and aromatic ring carbon atom ratio
has good predictive ability for aromatics boiling point
and then linear combination model and neural network model including the four descriptors are established. Compared with the Marrero-Pardillo group contribution method
the neural network model of the four-molecule descriptor reduces the average absolute error of the boiling point prediction of aromatics from 12.26 K to 4.56 K.
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