复合改性酿酒酵母对水中酸性红的吸附研究

Study on Adsorption of Acid Red from Aqueous Solution by Mixed-modification Saccharomyces Cerevisiae

为提高酿酒酵母的吸附性能,对其进行了改性。研究了改性方法、pH等因素的影响。结果表明,热处理酵母对酸性红吸附效果明显高于活酵母。对酵母进行热处理+20%氯化钙复合改性后,在pH为2时对酸性红吸附率可达90%以上。等温吸附数据表明,在30℃时,改性酵母的等温吸附同时符合Langmuir和Freundlich方程,饱和吸附量可达500 mg/g。对改性前后的酵母Zeta电位进行分析,表明在低pH条件下,复合改性后酵母带有更多的正电荷,因而有利于对阴离子染料酸性红的吸附。

In order to improve the adsorption capacity of Saccharomyces cerevisiae, the modification was explored. The effect of modification methods and pH were studied. The results showed that the removal efficiency of acid red by the heat-treated biomass was higher than the live. After modification by heat treatment followed by calcium chloride treatment, the adsorption efficiency of acid red on the biomass was over 90 % at pH=2. The isothermal adsorption data of acid red by the modified yeast were fitted well to the Langmuir as well as Freundlich equation at 30 ℃. The maximum adsorption capacity of modified biomass was up to 500 mg/g. The Zeta potential of the yeast before and after modification was analyzed. The result showed that the surface of the modified yeast cell at lower pH existed more positive charge, leading to more negatively acid red molecular onto biomass.