响应面法优化酿酒废酵母改性特性研究

Optimization of characteristics of modification of wine waste yeast by response surface methodology

以酿酒废酵母作为生物吸附剂,为提高其对重金属离子Pb2+的吸附能力,对其进行改性。研究了改性温度、液料比、改性时间以及改性剂浓度对改性的影响。结果表明酿酒废酵母最佳改性条件为:改性温度43℃,液料比41∶1(mL∶g),改性时间270min,改性剂浓度0.32mol/L,在此条件下改性的酿酒废酵母对Pb2+的吸附率可达89.96%。

Using wine waste yeast as biosorbent to improve its adsorption capacity of heavy metal ion Pb2＋. Effect of temperature, liquid-solid ratio, time and modifier concentration on modification were studied. The results showed that the optimal parameters of modification technology were： treat- ment temperature 43℃, liquid-solid ratio 41：1 （ml：g）, treatment time 270 min and modifier concentration 0.33 mol/L. Under these conditions, the adsorption rates of Pb2＋ was 89.96%.