摘要
用啤酒废酵母作吸附剂,以海藻酸钠作包埋剂将酵母固定化制作成小球,分别从吸附时间、温度、Cr6+溶液质量浓度、pH等因素,研究啤酒废酵母菌体对Cr6+的吸附特性。确定固定化啤酒废酵母对Cr6+吸附的最佳条件为:吸附时间2 h、温度25℃、Cr6+溶液质量浓度60 mg/L、pH为2。在该条件下,对Cr6+最大吸附率为94.71%。其中,Ca2+、Na+、Mg2+、Cu2+不会干扰啤酒废酵母对Cr6+的吸附,以1 mol/L盐酸的解吸效果最佳,解吸率达94.1%。
Discarded brewers yeast was entrapped immobilized discarded brewers yeast were studied. in sodium alginate. Properties on biosorption of Cr ( VI )by It is shown that factors, such as adsorption time, initial pH,immobilized biomass concentration,Cr (VI)initial concentration,etc, affect adsorption process. The optimal adsorption conditions for immobilized discarded brewers yeast were as follows : pH 2, Cr( VI )initial concentration 60 mg/L,25 ℃ ,adsorption time 2 h. Under these conditions ,the biosorption efficiency of Cr ( VI )was 94.71%. Ca〉,Na+,Mg2+,Cu2+ were not affect the Cr ( VI )adsorption process. 94.1% of Cr ( VI )could be recovered from immobilized discarded brewers yeast adsorbed Cr(VI ), desorbed with 1 mol/L HC1 for 2 h.
出处
《食品研究与开发》
CAS
北大核心
2013年第4期14-17,共4页
Food Research and Development
关键词
啤酒废酵母
固定化
生物吸附
Cr6+
discarded brewers yeast
immobilization
biosorption
chromium ( VI )