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作 者:陈永根 郝小惠 彭佳 金青[1] CHEN Yong-gen;HAO Xiao-hui;PENG Jia;JIN Qing(College of Chemical Engineering,Qingdao University of Science and Technology,Qingdao 266000,Shandong,China)
出 处:《粮食与油脂》2022年第7期93-97,103,共6页Cereals & Oils
摘 要:以β-环糊精、壳聚糖为原料,采用反相悬浮交联法制备β-环糊精/壳聚糖复合微球,采用红外光谱和粒度分析仪对其结构进行表征,并研究了β-环糊精/壳聚糖复合微球对反-2-壬烯醛的吸附行为和解吸行为,分析了其动力学特征,绘制了不同温度下的吸附等温方程,探究了初始质量浓度、pH等影响因素对吸附率的影响。结果表明:β-环糊精/壳聚糖复合微球交联充分,粒径分布均匀,对反-2-壬烯醛的吸附行为符合一级动力学模型,相关系数为0.9982,吸附平衡时间为2.5 h,平衡吸附量为0.735 mg/g,解吸附时间越长,解吸量越多,基本在48 h后达到平衡。吸附等温线在25、30、40、50℃条件下,符合Freundlich方程,斜率分别为0.9732、0.9811、1.0332、0.9724,基本都小于1,吸附性好。β-cyclodextrin/chitosan composite microspheres were prepared via reversed suspension crosslinking reaction byβ-cyclodextrin and chitosan as main raw materials.The structure and properties ofβ-cyclodextrin/chitosan composite microspheres were characterized by fourier transform infrared spectroscopy and particle size analyzer.The adsorption and release behavior ofβ-cyclodextrin/chitosan composite microspheres for trans-2-nonenal as well as adsorption kinetics were studied.Static adsorption isotherms at different temperatures were drew and the effects of initial mass concentration and pH on the adsorption rate were investigated.The results showed thatβ-cyclodextrin/chitosan composite microspheres were fully crosslinked with uniform particle size distribution,and the adsorption behavior of trans-2-nonenal was in accordance with the first-order kinetic model,the correlation coefficient was 0.9982.In addition,the adsorption equilibrium time was 2.5 h and the equilibrium adsorption capacity was 0.735 mg/g.The desorption amount increased with the extension of time,and basically reached the equilibrium after 48 h.The adsorption isotherms at 25,30,40 and 50℃conformed to the Freundlich equation,and the slopes of the equations after fitting at each temperature were 0.9732,0.9811,1.0332 and 0.9724 respectively,almost all less than 1,indicating that microspheres had good adsorption performance for trans-2-nonenal.
关 键 词:Β-环糊精 壳聚糖 复合微球 吸附 反-2-壬烯醛
分 类 号:TS201.1[轻工技术与工程—食品科学]
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