改性香蕉皮混凝剂在储存过程中的稳定性研究

Study on the Stability of a Modified Banana Peel Coagulant

以香蕉皮为原料,采用水浸碱提法制备香蕉皮(BP)及其氧化改性(OBP)混凝剂,利用扫描电镜(SEM)和傅里叶红外光谱(FTIR)对比分析BP和OBP的微观结构在储存过程中的稳定性,并以腐植酸(HA)模拟水为实验水样,通过烧杯实验研究储存时间对BP和OBP混凝效果稳定性的影响。结果表明,OBP表面形貌较BP粗糙,随储存时间延长,BP中菌斑数量和大小均呈增加趋势,而OBP中基本没有明显菌斑生成。OBP和BP的FTIR吸收峰峰形相似,前者储存过程中没有吸收峰的裂解、新峰产生现象,分子结构较BP稳定。BP和OBP的浊度和色度去除率均随储存时间的延长而下降,与储存0 d混凝剂相比,BP 11 d时浊度和色度去除率分别下降了32.6%和32.2%,而OBP在储存30 d时,其浊度和色度去除率仅分别下降了21.5%和17.1%。

Banana peel(BP)and its oxidative modified(OBP)coagulant were prepared from banana peel by"water immersion+alkali extraction"method.Microstructure stability of BP and OBP during storage process was analyzed by scanning electron microscopy(SEM)and fourier transform infrared spectroscopy(FTIR),and the impact of storage time on coagulation stability of BP and OBPwas studied by jar test in treating simulated humic acid(HA)water sample.The results showed that the surface morphology of OBP was rougher than BP and the number and size of plaques in BP increased with the increasing of storage time,while OBP basically showed no obvious plaque formation.The FTIR absorption peaks of OBP and BP are similar,but the former has no phenomena of peak splitting and new peak formation during storage process,showing more stable molecular structure than BP.The turbidity and color removal rates of BP and OBP decreased with the increasing of storage time.Compared with coagulants stored for 0 d,the turbidity and color removal rates of BP at 11 d decreased by 32.6%and 32.2%respectively,while the turbidity and color removal of OBP decreased by 21.5%and 17.1%respectively when stored for 30 d.