Extraction of Carboxylic Acid from Wine Using Fe3O4/SiO2 Nanoparticles Modified with Amino Groups

doi:10.7506/spkx1002-6630-201009021

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 86-88.doi: 10.7506/spkx1002-6630-201009021

• Basic Research • Previous Articles Next Articles

Extraction of Carboxylic Acid from Wine Using Fe3O4/SiO2 Nanoparticles Modified with Amino Groups

ZHU Yan-song，HAN Yan-dong，BAI Dan，XIN Guang

Department of Chemistry, Anshan Normal University, Anshan 114005, China

Received:2009-09-29 Revised:2010-01-09 Online:2010-05-01 Published:2010-12-29
Contact: ZHU Yan-song E-mail:outstandingzhu@163.com

Abstract

Abstract:

In this study, magnetic Fe3O4 nanoparticles were synthesized by chemical co-precipitation method, and aminomodified magnetic Fe3O4/SiO2 nanoparticles were obtained through adding SiO2 and APTES into Fe3O4 nanoparticles; the morphology and structure of pre- and post-modified Fe3O4/SiO2 nanoparticles by amino groups were characterized by infrared absorption spectrum (IR) and transmission electron microscopy (TEM). Gas chromatography-mass spectrum (GC-MS) was used to extract carboxylic acid from wine by magnetic amino-modified Fe3O4/SiO2 nanoparticles based on the reaction between carboxyl groups and amino group at normal temperature. These results demonstrated that magnetic amino-modified Fe3O4/SiO2 nanoparticles could extract carboxylic acid from wine with high efficiency.

Key words: magnetic nano-material, Fe3O4 coated by SiO2, amino modification, wine

CLC Number:

O647.3

ZHU Yan-song，HAN Yan-dong，BAI Dan，XIN Guang. Extraction of Carboxylic Acid from Wine Using Fe3O4/SiO2 Nanoparticles Modified with Amino Groups[J]. FOOD SCIENCE, 2010, 31(9): 86-88.

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Extraction of Carboxylic Acid from Wine Using Fe3O4/SiO2 Nanoparticles Modified with Amino Groups

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