交联淀粉微球对Cu^(2+)的吸附性能

Adsorption Characteristic of Crosslinked Starch Microspheres for Copper Ions

以可溶性淀粉为原料,N,N′-亚甲基双丙烯酰胺为交联剂,采用反相悬浮聚合制备了交联淀粉微球(CSM),研究了CSM对Cu2+的吸附行为,利用红外光谱仪、X射线衍射仪和综合热分析仪对吸附产物进行结构表征,研究了吸附机理。结果表明,CSM对Cu2+吸附行为符合Freundlich吸附等温方程,CSM通过物理吸附、配位吸附方式吸附Cu2+,吸附Cu2+使CSM结晶结构被进一步破坏,结晶度下降,CSM总体热稳定性下降,Cu2+对CSM主链的分解具有一定的催化作用。

The crosslinked starch microspheres （CSM） were synthesized from soluble starch by inverse suspension polymerization with N, N′-methylenebisacrylamide as crosslinker. Adsorption characteristic of CSM for Cu^2＋ was investigated. The product after adsorption was characterized by Fourier transform infrared spectroscopy （FT-IR）, X-ray diffraction （XRD） and synthesis thermoanalysis instrument, mechanism of adsorption was also discussed. The results show that the adsorption characteristic of CSM for Cu^2＋ is adapted to Freundlich adsorption isotherm equation. The CSM absorb Cu^2＋ by means of physical adsorption and coordination adsorption. The copper ions may coordinate with amide linkage and hydroxyl of CSM. Crystal structure of CSM has been destroyed after adsorbing Cu^2＋. Crystallinity and generally thermal stability of CSM decrease. The copper ions have evident catalyzing function to the decomposition of CSM main chains.