废弃啤酒酵母吸附水中酸性湖蓝A的实验研究

Experimental research on adsorption of acid turquoise blue A from aqueous solution by waste brewer's yeast

以废弃啤酒酵母作为吸附剂,研究了不同条件下吸附水中酸性湖蓝A(ATBA)的特性,并对吸附机理进行了探讨。结果表明:溶液pH值对ATBA的吸附有显著影响,最佳pH值为2.0;废弃啤酒酵母吸附ATBA是一个快速的过程,40 min即到达平衡,随着初始浓度的增加,吸附量越大,吸附达到平衡所需的时间越长,动力学数据较好地符合拟二级动力学方程;ATBA在废弃啤酒酵母上的平衡吸附较好地符合Langmuir模型,最大吸附量随着温度的升高而增加,在40℃时达最大8.468×10-4mol/g(585.14 mg/g);吸附过程是一个自发、吸热的过程;废弃啤酒酵母上氨基、酰胺基、羧基和磷酸基在吸附ATBA的过程中起主要作用。

Adsorption of acid turquoise blue A（ATBA） from aqueous solution by waste brewer＇s yeast under different conditions was investigated and the adsorption mechanism was also explored.It was shown that the pH of the solution could affect the adsorption of ATBA significantly and the optimum value was 2.0.The process of ATBA adsorbed by waste brewer＇s yeast was quick and equilibrium was attained within 40 min.As the initial concentration increased the adsorption capacity increased and the time required to attain equilibrium would be longer.The kinetic experimental data could fit well with pseudo-second-order equation while Langmuir model could well describe the equilibrium adsorption of ATBA on waste brewer＇s yeast.The maximum adsorption capacity increased with the temperature increased and reached the maximum value of 8.468×10^-4mol/g（585.14 mg/g） at 40℃.The behavior of adsorption was a spontaneous and endothermic process.Amino,amide,carboxyl,phosphate groups on waste brewer＇s yeast were responsible for the adsorption of ATBA.