Surface-mediated reductive carbonylation of SiO2-supported RuCl3 and Ru(NO)(NO3)(3) studied by IR spectroscopy

Authors
Citation
L. Huang et Yd. Xu, Surface-mediated reductive carbonylation of SiO2-supported RuCl3 and Ru(NO)(NO3)(3) studied by IR spectroscopy, J MOL CAT A, 176(1-2), 2001, pp. 267-280
Citations number
56
Categorie Soggetti
Physical Chemistry/Chemical Physics
Journal title
JOURNAL OF MOLECULAR CATALYSIS A-CHEMICAL
ISSN journal
13811169 → ACNP
Volume
176
Issue
1-2
Year of publication
2001
Pages
267 - 280
Database
ISI
SICI code
1381-1169(20011120)176:1-2<267:SRCOSR>2.0.ZU;2-W
Abstract
The surface-mediated reductive carbonylation Of SiO2-supported RuCl3 and Ru (NO)(NO3)(3) has been studied by IR spectroscopy. Hydrated RuCl3/SiO2 react s readily with CO (100-700 Torr) to form a mixture of Ru(CO)Cl-2(HOSi)(3) a nd Ru(CO)(2)Cl-2(HOSi)(2) at 25 degreesC, and a mixture of Ru(CO)Cl-2(HOSi) (3), Ru(CO)(2)Cl-2(HOSi)(2), Ru(CO)(3)Cl-2(HOSi) (major product) and [Ru(CO )(3)Cl-2](2) at 100 degreesC. Hydrated Ru(NO)(NO3)(3)/SiO2 reacts readily w ith CO to give a mixture of Ru(CO)(2)(OSi)(2) and Ru(CO)(3)(OSi)(2) at 25 d egreesC. At 100 degreesC, hydrated Ru(NO)(NO3)(3)/SiO2 is converted to a mi xture of Ru(CO)(2)(OSi)(2) and Ru(CO)(3)(OSi)(2) under 100 Torr of CO, and a mixture of Ru-3(CO)(12) (good yield) and RU(CO)(3)(OSi)(2) under 700 Torr of CO. All these results are demonstrated by surface IR spectra and extrac tion experiments with organic solvents. While the carbonylation of hydrated RU(NO)(NO3)(3)/SiO2 proceeds, the stoichiometric reductions of NO3- and NO : 2NO(3)(-) + 3CO + 2HOSi --> 2NO + 3CO(2) + H2O + 2OSi(-) and 2NO + CO --> N2O + CO2 are suggested to occur on the surface, according to gaseous IR o bservation. The proportion of ruthenium(II) tricarbonyl species is found to increase with the increases of carbonylation temperature and CO pressure. In addition, the detrimental effect of calcination of RuCl3/SiO2 and Ru(NO) (NO3)(3)/SiO2 at 400 degreesC on the reductive carbonylation is discussed. (C) 2001 Elsevier Science B.V. All rights reserved.