Study on Static Adsorption of Resin ADS-8 to Catechins

doi:10.7506/spkx1002-6630-200909014

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9): 62-65.doi: 10.7506/spkx1002-6630-200909014

Previous Articles Next Articles

Study on Static Adsorption of Resin ADS-8 to Catechins

LI Hui-xing XU Bin XIAO Lian-dong YANG Jie

Institute of Biology and Chemical Engineering, Nanyang Institute of Technology, Nanyang 473004, China

Received:2008-07-02 Online:2009-05-01 Published:2010-12-29
Contact: LI Hui-xing E-mail:comet686@163.com

Abstract

Abstract:

Objective: To study the static adsorption characteristics of resin ADS-8 to catechins from Xinyang Maojian tea extract. Methods: The adsorption isotherm and adsorption rate constant of resin ADS-8 to catechins were determined, and the effects of pH value and temperature on adsorption quantity of ADS-8 resin to catechins were investigated. Results: The adsorption isotherm equation is qe＝9.5486 Ce1/1.207, obeying Freundlich equation. The equation of adsorption rate is ln(1－α)＝－0.0534t; Temperature affects significantly the adsorption quantity (F＝95.753 ＞ F0.05＝3.48), and 30 ℃ is the best. pH value is an inapparent affecting factor (F＝0.754 ＜ F0.05 ＝3.48).

Key words: catechins, resin ADS-8, adsorption

CLC Number:

TS218

LI Hui-xing XU Bin XIAO Lian-dong YANG Jie. Study on Static Adsorption of Resin ADS-8 to Catechins[J]. FOOD SCIENCE, 2009, 30(9): 62-65.

[1]	JI Xuehua, DU Qiwei, SU Qihao, CHEN Yufeng, DING Yuting, ZHOU Xuxia. Mechanisms for and Control Strategies against the Flocculation of Protein-Stabilized Emulsion Based on Oil-Water Interface Behavior: A Review [J]. FOOD SCIENCE, 2021, 42(13): 281-288.
[2]	JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,. Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice [J]. FOOD SCIENCE, 2020, 41(9): 7-14.
[3]	ZHANG Judian, LIU Yawen, WANG Xiquan, XU Jinzhao, XU Jinghan, WU Mingyue, XU Xiaoxi. Evaluation of the Effect of Lactobacillus rhamnosus on Promoting the Excretion of Aflatoxin B1 in Rats [J]. FOOD SCIENCE, 2020, 41(9): 119-125.
[4]	YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong. Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing [J]. FOOD SCIENCE, 2020, 41(8): 27-35.
[5]	WANG Junwen, HAN Xu, LI Tiantian, YU Guoping. Mechanism and Application of Emulsifiers for Stabilizing Emulsions: A Review [J]. FOOD SCIENCE, 2020, 41(21): 303-310.
[6]	HUANG Jingjing, ZHANG Huimin, ZHAO Liyuan, XIONG Shanbai, HUANG Qilin. Yeast Glucan Pretreatment and Its Deodorization Effect for Silver Carp Mince [J]. FOOD SCIENCE, 2020, 41(20): 54-60.
[7]	LIU Jingyi, ZHAO Haitian, YAO Lei. Performance of Covalent Organic Framework and Its Application in Food Safety Detection: A Review [J]. FOOD SCIENCE, 2020, 41(19): 238-244.
[8]	MA Shuai, YOU Tianyan, WANG Kun, WANG Meng, PAN Ligang. A Review of the Development and Application of Graphite Phase Carbon Nitride in Sample Pretreatment Techniques for Food Analysis [J]. FOOD SCIENCE, 2020, 41(19): 296-302.
[9]	HUANG Yan, SHANG Hu, ZHU Jiawei, LIU Peng, SUN Weijiang,. Effects of Processing Treatments on Quality and Antioxidant Activity of Tea Plant Flower [J]. FOOD SCIENCE, 2020, 41(11): 165-170.
[10]	CHEN Lin, Lü Yangjun, ZHANG Haihua, ZHU Yuejin, WANG Yuefei, ZHANG Shikang. Use of Macroporous Resin LP-8 for Preparing Tea Polyphenols Rich in Esterified Catechins [J]. FOOD SCIENCE, 2019, 40(7): 68-73.
[11]	ZHao Sijia, li Rui, LIU Tong, sun Hongyang, shen Yu, zhao Xiaoduo, SHANG Jiaqi, shao Meili. Comparative Study on the Stability of Five Strains of Lactic Acid Bacteria Adsorbing Acrylamide [J]. FOOD SCIENCE, 2019, 40(24): 151-156.
[12]	JIA Na, ZHANG Fengxue, SUN Jia, SONG Li, LIU Dengyong. JIA Na, ZHANG Fengxue, SUN Jia, SONG Li, LIU Dengyong [J]. FOOD SCIENCE, 2019, 40(20): 1-7.
[13]	ZHANG Kaijie, QIN Sinan, ZHAO Chunjuan, GAO Wenhui. ZHANG Kaijie, QIN Sinan, ZHAO Chunjuan, GAO Wenhui [J]. FOOD SCIENCE, 2019, 40(20): 338-345.
[14]	MIAO Ziye, YAO Yaya, LIU Yangxingyue, TIAN Boyu, LI Xiaoyang, LI Huijing. Functional Properties of High Hydrostatic Pressure Modified Wheat Bran [J]. FOOD SCIENCE, 2019, 40(19): 164-171.
[15]	LIU Honglin, ZENG Yitao, ZHAO Xin. Stability and Chemical Changes of Catechins during Oolong Tea Processing [J]. FOOD SCIENCE, 2019, 40(16): 69-74.

Study on Static Adsorption of Resin ADS-8 to Catechins

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments