食品科学 ›› 2009, Vol. 30 ›› Issue (17 ): 274-277.doi: 10.7506/spkx1002-6630-200917063

• 生物工程 • 上一篇    下一篇

啤酒废酵母菌体吸附Ni2+ 的特性研究

武 运,苏小明,陶永霞,张子萱,古丽娜孜   

  1. 新疆农业大学食品科学学院
  • 收稿日期:2009-05-22 出版日期:2009-09-01 发布日期:2014-04-14
  • 通讯作者: 武 运, E-mail:wuyunster@gmail.com
  • 基金资助:

    新疆维吾尔自治区高校科研计划科学研究重点项目(XJEDU2008I60)

Biosorption of Beer Discarded Brewer's Yeast to Ni2+

WU Yun,SU Xiao-ming,TAO Yong-xia,ZHANG Zi-xuan,GULI-Nazi   

  1. College of Food Science, Xinjiang Agricultural University, Urumqi 830052, China
  • Received:2009-05-22 Online:2009-09-01 Published:2014-04-14
  • Contact: WU Yun, E-mail:wuyunster@gmail.com

摘要:

啤酒废酵母菌体是一种新型的生物吸附剂,可用于处理重金属离子。本实验研究不同吸附温度、吸附时间、pH 值,以及镍离子浓度和啤酒废酵母菌体浓度条件下,啤酒废酵母菌体对Ni2+ 的吸附能力。初步确定啤酒废酵母菌体对Ni2+ 吸附的最佳组合,即吸附温度为40℃、吸附时间为60min、起始pH 值为5、啤酒废酵母菌体的质量浓度为0.9g/L、Ni2+ 质量浓度为230mg/L,在此条件下啤酒废酵母菌体对Ni2+ 吸附率可达57% 左右。

关键词: 啤酒废酵母菌体, 吸附, 镍离子

Abstract:

The biosorption capacity of discarded brewer's yeast to Ni2+ under different conditions such as adsorption temperature, adsorption time, initial pH value, Ni2+ concentration and discarded brewer's yeast density was studied for providing useful references for the development of a new type of biosorbent from discarded brewer's yeast. The single-factor method combined with an orthogonal array design involving 16 experiments of five factors at four levels was employed for maximizing the biosorption capacity. The optimal adsorption conditions of Ni2+ onto discarded brewer's yeast were determined as follows: initial pH value 5, Ni2+ concentration 0.9 g/L, discarded brewer's yeast density 230 mg/L, and adsorption temperature 40 ℃ for an adsorption duration of 60 min. Under the above conditions, the adsorption rate approximated to 57%. Ni2+ density and initial pH value were the factors that significantly affect the adsorption rate of Ni2+.

Key words: beer discarded brewer's yeast, adsorption, Ni2+

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