The
retro-aldol fragmentation of glucose is a complex reaction
of industrial relevance, which provides a potentially sustainable
route for the production of α-hydroxyester compounds of relevance
to the green polymer industry, such as methyl lactate and methyl vinyl
glycolate. Although the zeolite catalyst, Sn-Beta, has shown itself
to be a promising catalyst for this process, important information
concerning the stability of the catalyst during continuous operation
is not yet known, and improvements to its yield of retro-aldol products
are also essential. Here, we perform detailed spectroscopic studies
of a selection of Sn-Beta catalysts and evaluate their performances
for the retro-aldol fragmentation of glucose under continuous processing
conditions, with the dual aims of developing new structure–activity–lifetime
relationships for the reaction and maximizing the productivity and
selectivity of the process. Kinetic studies are performed under both
established reaction conditions and in the presence of additional
promoters, including water and alkali salts. Generally, this study
demonstrates that the reaction conditions and choice of catalyst cannot
be optimized in isolation, since each catalyst explored in this study
responds differently to each particular process perturbation. However,
by evaluating each type of the Sn-Beta catalyst under each set of
reaction conditions, we reveal that postsynthetic Sn-Beta catalysts
exhibit the best levels of performance when activity, selectivity,
and stability are taken into account. Specifically, the best levels
of performance are obtained with a postsynthetic Sn-Beta catalyst
that is preactivated in a flow of methanol prior to reaction, which
provides α-hydroxyester yields over 90% at the early stages
of continuous operation and operates at high yield and selectivity
for over 60 h on stream. Space–time-yields over two orders
of magnitude higher than any previously reported for this reaction
are achieved, setting a new benchmark in terms of the retro-aldol
fragmentation of glucose.