失活酵母菌吸附猕猴桃汁中氯吡脲的动力学及热力学研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.4 失活酵母菌吸附猕猴桃汁中氯吡脲的动力学及 热力学研究 杨丽霞，岳田利，袁亚宏，王媛 （西北农林科技大学食品科学与工程学院，陕西杨凌 712100） 摘要：通过批量吸附试验，以失活酵母菌为吸附剂，研究其对猕猴桃汁中氯吡脲的吸附动力学及热力学。主要采用准一级动力 学方程、准二级动力学方程、粒子内部扩散方程及 Elovich 方程对吸附反应动力学数据进行拟合；利用 Langmiur 等温吸附模型、 Freundlich 等温吸附模型、Temkin 等温吸附模型及 Dubinin-Radushkevich 等温吸附模型对吸附反应热力学特征进行研究。结果表明： 吸附动力学行为最符合准二级动力学方程，意味着化学吸附是其速率控制步骤。氯吡脲的浓度在 0.5~10 μg/mL 范围内，其吸附平衡 数据与 Freundlich 等温吸附模型拟合性最好，说明失活酵母菌对氯吡脲的吸附不是理想的单分子层吸附。热力学参数G 0，H0 ， S 0，表明在293~310 K 范围内，失活酵母菌对氯吡脲的吸附是一个自发进行的、放热、熵减小的过程，低温有利于失活酵母菌对 氯吡脲的吸附。 关键词：吸附；动力学；热力学；失活酵母菌；氯吡脲 文章篇号：1673-9078(2016)4-128-135 DOI: 10.13982/j.mfst.1673-9078.2016.4.021 Kinetics and Thermodynamics of Forchlorfenuron Biosorption from Kiwifruit Juice by Inactivated Yeast Biomass YANG Li-xia, YUE Tian-li, YUAN Ya-hong, WANG Yuan (College of Food Science and Engineering, Northwest AF University, Yangling 712100, China) Abstract: Inactivated yeast biomass was used as the adsorbent for batch biosorption experiments to study the kinetics and thermodynamics of biosorption of forchlorfenuron from kiwifruit juice. First, the pseudo-first-order kinetics model, pseudo-second-order kinetics model, intra-particle diffusion equation, and Elovich equation were used to fit the biosorption kinetics process. Then, Langmuir isotherm model, Freundlich isotherm model, Temkin isotherm model, and Dubinin–Radushkevich isotherm model were employed to analyze the biosorption thermodynamic characteristics. The results showed that biosorption kinetics was best described by the pseudo-second-order model, indicating that chem