淀粉微球对Fe^(2+)吸附性能研究  

Study on Adsorption Behavior of Starch Microspheres to Iron (II) Ions

作　　者：苏秀霞[1] 杨祥龙[1] 李仲谨[1] 刘节根[1] 诸晓锋[1] 

机构地区：[1]陕西科技大学教育部轻化工助剂化学与技术重点实验室,陕西西安710021

出　　处：《食品科学》2009年第11期51-54,共4页Food Science

基　　金：国家自然科学基金项目(50573046);陕西省教育厅产业化培育项目(02JC05);陕西省科技大学研究生创建基金项目

摘　　要：以可溶性淀粉为原料,在反相悬浮体系中合成N,N′–亚甲基双丙烯酰胺交联淀粉微球(CSM)为载体。研究淀粉微球对Fe2+的吸附行为,利用红外(FT-IR)、扫描电镜(SEM)、X射线衍射仪(XRD)对微球及其吸附产物进行表征,研究其吸附机理。结果表明:淀粉微球对Fe2+吸附等温线符合Langmuir等温方程,对其吸附等温线进行拟合,相关性较好。在室温条件下,pH值为4.5,对Fe2+的吸附时间为60min,最大吸附量为0.866mmol/g,得出吸附速率方程,吸附Fe2+后微球结晶度降低。The N, N＇ -methylenebisacrylamide cross-linked starch microspheres （CSM） were synthesized from soluble starch in inverse suspension system. Then the starch microspheres and its adsorption behavior to iron （Ⅱ） were characterized using scan electron microscope （SEM）, Fr-IR spectroscopy and X-ray diffractometer, and the mechanism of adsorption was also discussed in the present study. The results showed that the adsorption behavior of the starch microspheres to iron （Ⅱ） ions was adapted to Langmiur adsorption isotherm equation with nice correlations. At room temperature and pH 4.5, the maximum absorption amount of starch microspheres to iron （Ⅱ） ions was 0.866 mmol/g within 60 rain. Meanwhile, the adsorption rate equation was deduced. The crystaUinity of microspheres decreased after the absorption to iron （Ⅱ） ions.

关 键 词：淀粉微球 吸附 FE^2+ 吸附机理 

分 类 号：O636[理学—高分子化学]