酿酒酵母吸附Zn（Ⅱ）过程中阳离子(K+,Mg2+,Na+,Ca2+)的变化分析

被引：12

作者：

陈灿

王建龙

机构：

[1] 清华大学核能与新能源技术研究院环境技术研究室

来源：

环境科学 | 2006年 / 11期

关键词：

酿酒酵母; 生物吸附; 锌离子; 阳离子释放; K+;

D O I：

暂无

中图分类号：

X703.1 [技术方法];

学科分类号：

083002 ;

摘要：

研究了酿酒酵母无缓冲溶液体系吸附Zn（Ⅱ）的过程中各种阳离子的变化情况.研究结果表明,当Zn（Ⅱ）的初始浓度是0.08～0.8 mmol.L-1,酵母浓度约1 g.L-1,初始pH为5.65,反应38h内,酵母的Zn（Ⅱ）吸附量为74.8～654.8μmol.g-1,去除率达到76.4%92.8%,pH值升高0.55～1.28.吸附过程中酵母首先快速释放大量K+,其次是Mg2+和Na+,Ca2+的释放量较少,数量级一般可分别达到几百、几十和几个μmol.g-1.以离子交换为基础计算的各阳离子释放量总和一般超过Zn（Ⅱ）的吸附量,证明酵母吸附Zn（Ⅱ）的机理之一是离子交换,但不唯一.无缓冲溶液体系酵母吸附Zn（Ⅱ）的过程中溶液pH值升高,H+被吸收,K+等阳离子释放,是生物体细胞的本质属性,与Zn（Ⅱ）是否存在无关,但是Zn（Ⅱ）可以促进阳离子的释放以及降低酵母对H+的吸收,也反映出Zn（Ⅱ）与H+之间可以竞争细胞表面吸附位.死酵母的吸附量低于未处理酵母,与阳离子交换能力关系不大,可能与细胞表面变形导致Zn（Ⅱ）吸附困难有关.

引用

页码：2261 / 2267

页数：7

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