摘要
将啤酒酵母自制成生物吸附剂,用于吸附重金属离子铬,考察了啤酒酵母吸附Cr3+过程中的影响因素,即pH值、初始Cr3+质量浓度、吸附时间、菌体浓度及酸碱预处理方法等因素。结果表明,啤酒酵母对Cr3+的吸附量随pH值的增加而增大,吸附的最佳pH值范围是4～7,当pH7时达到吸附最大值;随着初始Cr3+质量浓度增加,吸附量有所提高,当溶液初始Cr3+质量浓度为80mg/L吸附效果最佳;最佳吸附时间为1h;菌体的最佳浓度为50mg/L;及啤酒酵母经碱处理后吸附量增大;正交试验确定反应时间为反应过程的显著因素,确定啤酒酵母对Cr3+的吸附过程遵循Langmuir方程。
The beer yeast was used as biosorbent for the biosorption of chromium （Ⅲ） （Cr^3＋） in this study. The factors influencing Cr^＋ adsorption capacity of yeast, including pH, initial Cr^3＋ concentration, reaction time, biomass and acid/alkali pretreatment were investigated in details. The results showed that the optimal pH for biosorption of yeast ranged from 4 to 7. The adsorption capacity of yeast was improved with the increase ofpH and reached its maximum level at pH 7. The Cr^＋ adsorbance was also raised with the increase of initial Cr^3＋ concentration. The maximum adsorption capacity was obtained when the initial concentration of Cr^3＋ was 80 mg/L and yeast concentration was 50 mg/L at 27℃ for 1 h with alkali pretreatment on yeast cells. The L9 （3^4） orthogonal experiment was designed to confirm whether reaction time was a prominent factor during biosorption. The Langmuir model could be used to explain the adsorption pattern of beer yeast on Cr^3＋.
出处
《中国酿造》
CAS
北大核心
2006年第10期38-42,共5页
China Brewing
基金
日中合作项目(16254002)
