马铃薯多孔淀粉的制备及其吸附性能研究

Preparation and Adsorption Properties of Porous Potato Starch

以马铃薯淀粉为原料,通过冷冻-乙醇置换法制备多孔淀粉,并进行了表面形貌分析,考察了不同制备工艺对多孔淀粉吸附能力的影响;通过对甲基蓝水溶液的吸附实验,研究了吸附时间、温度和甲基蓝初始浓度对多孔淀粉的甲基蓝吸附量的影响,以及吸附动力学。研究结果表明,当淀粉与水的质量配比为10:100时,制得的多孔淀粉表面成孔情况以及吸附性能达到最优;多孔淀粉对甲基蓝的吸附量随吸附时间的延长而增大,并在60 min左右逐渐趋向平衡;在15-35℃的吸附温度范围内,吸附量随温度的升高而增大;在0-300 mg/L的甲基蓝初始浓度范围内,吸附量经历先增大,后接近饱和的变化过程;拟二级吸附动力学模型更能描述多孔淀粉对甲基蓝的吸附过程。

Porous starch is prepared raw material. This paper analyzes different concentrations of potato by freezing-ethanol replacement method, using potato starch as the surface morphology, and also investigates the effects of starch on its adsorption capacity. Through the adsorption experiments on aqueous solution of methyl blue, the effects of various experimental parameters （e.g. contact time, temperature, initial methyl blue concentration） are studied, and adsorption kinetics is also investigated. The result shows that the weight ratio of 10：100 of starch and water is the best ratio to prepare the potato starch with the best surface porosity and adsorption capacity. And its capability of adsorbing methyl blue increases over time, and then achieves equilibrium at the time of 60 minutes or so. When the temperature ranges from 15 to 35℃, the adsorption capacity increases with the rise of temperature; on the condition that the initial methyl blue concentration ranges from 0 to 300 ml/L, the adsorption capacity first increases and then becomes saturated; pseudo-second-order kinetic model could better describe the process of methyl blue adsorbed on the adsorbent.