胱氨酸修饰面包酵母对直接蓝的吸附行为

胱氨酸修饰面包酵母对直接蓝的吸附行为 Adsorption Behavior of Baker’s Yeast Modified by Cystine for Direct Blue 张彬 ZHANG Bin 1 first-author 孙小梅 SUN Xiaomei 1 李步海 LI Buhai 1 中南民族大学化学与材料科学学院/分析化学国家民委重点实验室 中南民族大学化学与材料科学学院/分析化学国家民委重点实验室 College of Chemistry and Material Science,South-Central University for Nationalities/Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission College of Chemistry and Material Science,South-Central University for Nationalities/Key Laboratory of Analytical Chemistry of the State Ethnic Affairs Commission 用胱氨酸对面包酵母表面进行修饰制成生物吸附剂,以戊二醛为交联剂,研究了该吸附剂对直接蓝的吸附性能、特征及其影响因素.实验结果表明,温度45℃,pH 1.0 5 .0,吸附时间2 h是修饰酵母对直接蓝吸附的最佳条件.吸附过程符合准二级动力学方程,吸附模式为Langmuir单分子层吸附,修饰酵母和未修饰酵母的吸附速度分别为500,238 mg.g-1.h-1;吸附容量分别为65,57 mg.g-1. Baker’s yeast was modified by cystine and then cross-linked with glutaraldehyde,and the adsorption capability of modified biomass for direct blue in aqueous solution was studied.The results show that the optimized pH values ranged between 1.0-5.0,the optimized temperature was 45 ℃,and the completion of the adsorption process took 2 hours.The adsorption process followed the pseudo second-order kinetics;and the adsorption behavior was congruent with Langmuir isotherm.The Absorption speeds of the modified biomass and pristine biomass were 500 mg·g-1·h-1and 238 mg·g-1·h-1 respectively,and their adsorbent capacities were 65 mg·g-1and 57 mg·g-1,respectively. 胱氨酸 面包酵母 直接蓝 吸附 cystine baker’s yeast direct blue adsorption X132 国家民族事务委员会院校科研基金（MJY00004）资助项目 2008-06-01 2021-04-01 6 54