酪蛋白微球对罗丹明B的吸附研究  

On the Adsorption of Rhodamine B by Casein Microspheres

作　　者：艾亚菲 AI Yafei(Jiangsu College of Engineering and Technology,Nantong 226006,China)

机构地区：[1]江苏工程职业技术学院纺织服装学院,南通226006

出　　处：《江苏工程职业技术学院学报》2023年第3期1-3,共3页Journal of Jiangsu College of Engineering and Technology

摘　　要：以酪素蛋白分子为基材、戊二醛为交联剂制备了酪蛋白微球,研究酪蛋白微球对罗丹明B的吸附作用,考察溶液温度、pH、起始浓度等对吸附性能的影响。结果表明:酪蛋白微球对罗丹明B具有优良的吸附性能,吸附过程符合朗缪尔(Langmuir)吸附模型,提高溶液温度和起始浓度有利于吸附,提高pH也能提升吸附能力,但pH过高时,对吸附性能的影响变小。酪蛋白微球在印染废水的吸附处理中具有一定使用价值。Casein microspheres were synthesized with casein as base material and glutaraldehyde as cross-linking agent to study the adsorption performance of casein microspheres on rhodamine B(RDB),and investigate the effects of temperature,pH and initial concentration of the RDB solution on the adsorption.The results showed that the casein microspheres performed well in adsorbing RDB and the adsorption process was in accordance with Langmuir model,and that the higher the temperature and the initial RDB concentration were,the better the adsorption was.The pH had almost the same effect which would be,however,weakened when the pH is too high.The casein microspheres have some practical application to the adsorption treatment in printing and dyeing wastewater.

关 键 词：酪蛋白微球 罗丹明B 吸附性能 物理吸附法 固体吸附剂 

分 类 号：TQ340.64[化学工程—化纤工业]