聚胺酸修饰酵母对碱性品红和亚甲基蓝的吸附行为  

Adsorption behavior of basic magenta and methylene blue using poly(amic acid) modified baker's yeast as adsorbent

作　　者：许彬彬[1] 佟蜜[2] 孙小梅[2] 李步海[2] 

机构地区：[1]临沂师范学院实验与教育技术中心,山东临沂276005 [2]中南民族大学化学与材料科学学院,湖北武汉430074

出　　处：《化学工程师》2008年第6期60-62,共3页Chemical Engineer

摘　　要：用面包酵母作单体、戊二醛为变联剂，制备成交联酵母后用聚胺酸进行修饰，得到聚胺酸修饰酵母。研究了pH值、染料浓度、吸附时间、温度对聚胺酸修饰酵母吸附能力的影响。结果表明，聚胺酸修饰面包酵母可同时吸附碱性品红和亚甲基蓝。在pH值为4．0～11．0，酸度对吸附量的影响较小，吸附反应分别在40、20min达到平衡，过程符合Langmuir模型，最大吸附量分别为335．9、694．2mg·g^-1。Using poly（ amie acid） to modify the surface of baker＇s yeast which was erosslinked by glutaraldehyde. The effects of pH, dye concentration, adsorption time and temperature on the adsorption capacity were investigated. The results showed that the adsorbent can adsorb with hasie magenta and methylene blue simultaneous adsorption systems were endothermic and spontaneously, adsorption capacity is steady among pH 4.0 - 11.0. The equilibriums were carried out after 40 and 20min respectively, the adsorption isotherms obeyed Langmuir model and the maximum adsorption capacity were found to be 335.9 and 694.2 mg · g^-1.

关 键 词：酵母 聚胺酸 碱性品红 亚甲基蓝 吸附 

分 类 号：TQ926.4[轻工技术与工程—发酵工程]