One-step preparation of nano-Fe3O4 modified inactivated yeast for the adsorption of patulin
One-step preparation of nano-Fe3O4 modified inactivated yeast for the adsorption of patulin
复制标题
一步法制备纳米Fe3O4修饰吸附棒曲霉素的灭活酵母
DOI：
10.1016/j.foodcont.2017.10.005
复制
发表时间：
2018-04-01
期刊：
影响因子：
6
通讯作者：
Yuan, Yahong
中科院分区：
文献类型：
--
作者：
Qiu, Yue;Guo, Hong;Yuan, Yahong
采用原位共沉淀法制备了磁性纳米Fe 3 O 4功能化的灭活酵母生物吸附剂，该吸附剂易于分离，成本低，可用于棒曲霉素的吸附。采用SEM、TEM、XRD、Zeta电位和FTIR等手段对MY进行了表征。吸附实验表明，与常用的两步合成法相比，当Fe 3 O 4/酵母质量比为0.17 ± 0.01 g g（-1）时，一步合成法制备的MY的吸附容量最高，为2.69 ± 0.06 mg g（-1）。考察了接触时间、温度、pH值和棒曲霉素初始浓度对MY去除棒曲霉素的影响。吸附过程符合准一级动力学模型和Freundlich等温模型。热力学参数表明吸附是自发的吸热过程。MY可直接用于苹果汁样品中棒曲霉素的去除，对苹果汁品质有显著影响。(C)2017由Elsevier Ltd.出版
A magnetic nanoparticle (nano-Fe3O4) functionalized inactivated yeast (MY) bio-sorbent was prepared via a simple in situ co-precipitation method for easy-to-separateand cost-effective adsorption of patulin. The MY was characterized by SEM, TEM, XRD, zeta potential and FTIR analysis. Adsorption test revealed that compared with the commonly used two-step synthetic method, MY prepared through this one-step route with the Fe3O4/yeast mass ratio of 0.17 +/- 0.01 g g(-1) possesses the highest adsorption capacity of 2.69 +/- 0.06 mg g(-1). The effects of contact time, temperature, pH and initial concentration on patulin removal by MY were investigated. The adsorption process followed the pseudo-first-order kinetic model and the Freundlich isotherm model. And the thermodynamic parameters indicated that the adsorption is spontaneous and endothermic. Moreover, MY could be directly used for patulin removal from apple juice samples, showing ignorable impact on juice quality. (C) 2017 Published by Elsevier Ltd.