黄酒中氨基甲酸乙酯吸附去除的动力学和热力学研究

Kinetics and thermodynamics for adsorption removal of ethyl carbamate in Chinese rice wine

摘要: 有效控制黄酒中氨基甲酸乙酯含量(EC)对于黄酒食品安全和行业发展具有重要意义。本研究通过筛选得到能够有效吸附黄酒中EC的吸附树脂,对EC吸附去除率在70%以上,该树脂具有良好的吸附性能和再生能力。对其吸附动力学和热力学特性进行考察,结果表明该树脂吸附黄酒中EC的过程符合准二级动力学模型,树脂的表观吸附活化能Ea为8.89×103k J/mol。热力学研究表明,该树脂吸附EC符合Freundlich方程,该吸附过程是自发地、熵增加的吸热过程。研究结果为高效、简便去除黄酒中EC的工业化应用提供了依据。

Abstract: The effective control of ethyl carbamate( EC) in Chinese rice wine was very important for the food safety and development of the rice wine industry.In this work,adsorption materials were screened for removing EC from Chinese rice wine,and an adsorption resin was obtained with a removal rate of more than 70% for EC.It was also showed good reusability. The adsorption process of the resin could be described by the pseudo- second order kinetic model.The activation energy of adsorption( Ea) was 8.89 × 103 k J / mol.The adsorption isotherm of EC on the resin could be described with the equation of Freundlich,and it was a spontaneous,entropy increasing and endothermic process.These results were helpful for efficiently and conveniently reducing EC content in Chinese rice wine in industrial scale.