酿酒酵母对Cu<sup>2+</sup>的生物吸附研究

酿酒酵母对Cu²⁺的生物吸附研究

摘要: 对酿酒酵母吸附Cu²⁺的生物吸附规律进行了模拟研究。结果表明,酵母添加量、溶液p H、初始Cu²⁺浓度和吸附时间对酿酒酵母吸附Cu²⁺均有较大影响。各影响因素的最优组合为:p H4.5、吸附时间150 min,初始Cu²⁺浓度38.10 mg/L、酵母添加量0.45 g,在此最优吸附条件下,酿酒酵母吸附Cu²⁺的吸附量为2.44 mg/g,吸附率达到96.2%。

Abstract: The biosorption process of Cu2 +by Saccharomyces cerevisiae was researched. The results showed that the p H,the concentration of Cu2 +,the adsorption time and the amount of Saccharomyces cerevisiae had significant effects on the adsorption of Cu2+. Result showed that the optimal conditions were as follows:the p H4.5,the concentration of Cu2 +38.10 mg/L,adsorption time 150 min,the amount of Saccharomyces cerevisiae0.45 g. Under such an optimal condition,the adsorption rate of Cu2+by Saccharomyces cerevisiae reached at96.2% and the adsorption capacity was 2.44 mg/g.