食品工业科技2018，Vol.39Issue(6)：13-18,6.DOI:10.13386/j.issn1002-0306.2018.06.003
不同酯化度的柑橘果胶对Pb2+的吸附作用影响及其机理研究
Effects of citrus pectin with different degree of esterification on adsorption of Pb2+ and its mechanism
摘要
Abstract
Citrus pectin with four different degree of esterification (82.32％,75.57％,64.56％,55.88％) were prepared,then their adsorption effect and mechanism towards lead were studied.It was found that all the pectins showed good adsorption when the solution temperature was 30 ℃ and pH was 5.0.It indicated that high esterified pectin had good effect on the adsorption.Citrus pectin with different degree of esterification could adsorb lead at a fast rate,they almost achieved adsorption equilibrium after 40 minutes.Various thermodynamic parameters was evaluated and it was found that the adsorption process was spontaneous and endothermic.The kinetic data were analyzed using four adsorption kinetic models,and kinetics of Pb2+ adsorption by pectin with four different degree of esterification was better described by the pseudo-second-order equation.The adsorption rate was controlled by chemisorption.The Pb2+ was adsorbed by transferring to the pectin surface and it did not move into the interior.关键词
酯化度/柑橘果胶/铅/吸附作用/动力学Key words
degree of esterification/citrus pectin/lead/adsorption capacity/kinetics分类
轻工纺织引用本文复制引用
梁瑞红,李鹏琳,贺小红,况苗苗,陈军,刘成梅..不同酯化度的柑橘果胶对Pb2+的吸附作用影响及其机理研究[J].食品工业科技,2018,39(6):13-18,6.基金项目
国家自然科学基金(31660488) （31660488）
江西省科技厅青年科学基金(20151BAB214022). （20151BAB214022）
