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磁性β-环糊精/淀粉复合微球对甲基橙的吸附
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  • 英文篇名:Helianthin Adsorpted by Magnetic β-Cyclodextrin/Starch Composite Microsphere
  • 作者:李凯斌 ; 李盼 ; 田鸽 ; 雷瑶瑶 ; 胡润勃 ; 雷帆 ; 余苗苗
  • 英文作者:LI Kai-bin;LI Pan;TIAN Ge;LEI Yao-yao;HU Run-bo;LEI Fan;YU Miao-miao;College of Chemical Engineering and Modern Materials/Shaanxi Key Laboratory of Comprehensive Utilization of Tailings Resources,Shangluo University;
  • 关键词:β-环糊精 ; 淀粉 ; 微球 ; 吸附
  • 英文关键词:β-cyclodextrin;;starch;;microspheres;;adsorption
  • 中文刊名:HOCE
  • 英文刊名:Synthetic Materials Aging and Application
  • 机构:商洛学院化学工程与现代材料学院陕西省尾矿资源综合利用重点实验室;
  • 出版日期:2019-04-24
  • 出版单位:合成材料老化与应用
  • 年:2019
  • 期:v.48;No.206
  • 基金:国家级大学生创新训练计划项目(201811396021);; 陕西省大学生创新训练计划项目(201840021);; 商洛学院大学生创新创业训练项目
  • 语种:中文;
  • 页:HOCE201902019
  • 页数:4
  • CN:02
  • ISSN:44-1402/TQ
  • 分类号:89-92
摘要
以自制的磁性β-环糊精/淀粉对甲基橙进行吸附,探究吸附剂用量、温度、溶液初始浓度、吸附时间和转速等因素对吸附量的影响。结果表明,随着吸附时间延长,吸附速率增大,30min时可达到较佳吸附效果;随着温度的升高,吸附速率增大,温度50℃时为最优;随甲基橙初始浓度的增大吸附量呈现出先增大再减小而后趋平的变化趋势。转速的升高和微球吸附剂用量的增多有利于吸附,在实际应用时还应考虑成本等因素选择合适的吸附条件。
        The adsorption of helianthin by using self-made magnetic beta-cyclodextrin/starch as adsorbent was studied. The effects of dosage of adsorbent,temperature,initial concentration of solution,adsorption time,and rotational speed on adsorption capacity were investigated. The results showed that the adsorption rate increased with the extension of adsorption time,and reached a better adsorption effect in 30 minutes. With the increase of temperature,the adsorption rate increased,and the optimum temperature was 50℃. With the increase of initial concentration of helianthin,the adsorption capacity increased first,then decreased and then flattened. The increase of rotational speed and the dosage of microsphere adsorbent were beneficial to the adsorption,and the suitable adsorption conditions should be selected considering the cost and other factors in practical application.
引文
[1] 李凯斌,沈一丁,费贵强,等.阴离子β-环糊精磁性微球的制备及选择吸附性能[J].功能材料,2014,45(10):10113-10118.
    [2] 李凯斌,沈一丁,费贵强,等.阴离子β-环糊精/Fe3O4磁性微球对Cu2+的吸附[J].化工学报,2014,65(06):2148-2155.
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