条斑紫菜对水溶液中Cr(Ⅵ)的吸附研究  

Study on the Biosorption of Porphyra yezoensis to Cr(Ⅵ)

作　　者：周洪英[1] 付晶[2] 李娜[1] 贾海红[1] 

机构地区：[1]淮海工学院化学工程学院,江苏连云港222005 [2]中国矿业大学环境与测绘学院,江苏徐州221008

出　　处：《食品研究与开发》2013年第12期6-9,共4页Food Research and Development

基　　金：江苏省高校自然科学基础研究基金(07KJB610005);淮海工学院自然科学校内科研课题(2010150017)

摘　　要：运用批吸附技术研究条斑紫菜Porphyra yezoensis对水溶液中Cr(Ⅵ)的吸附特性。结果表明:紫菜吸附Cr(Ⅵ)的最佳pH为1.0。在15℃～45℃范围内,动力学数据符合准二级动力学模型。Langmuir等温线模型能够成功地拟合平衡数据。热力学分析表明吸附能够自发进行。25℃时,紫菜对C(rⅥ)的最大吸附容量为12.312 mg/g。红外光谱分析表明,紫菜吸附剂上的羧基和胺基在吸附过程中发挥主要作用。人体消化道中的胃蛋白酶有助于条斑紫菜对Cr(Ⅵ)的吸附。The marine algae Porphyra yezoensis was investigated for the ability to remove Cr（Ⅵ） from aqueous solution.Results showed that the biosorption was significantly affected by initial solution pH.The optimal pH of biosorption was 1.0.Kinetics experiments results could be accurately described by pseudo-second order rate equation.The Langmuir isotherm models fitted the experimental data very well.Thermodynamic parameters for the biosorption of Cr（Ⅵ） on algal cells was depict the spontaneous nature of the biosorption process.The biosorption capacity of Cr（Ⅵ） was 12.312 mg/g.The FTIR data showed the functional group of carboxyl and amidocyanogen were mainly responsible for the adsorption.Results showed that the pepsin in the digestive tract can enhance the biosorption.

关 键 词：条斑紫菜 C(rⅥ) 生物吸附 平衡 动力学 

分 类 号：S968.431[农业科学—水产养殖]