Knowledge Management System of Northwest Institute of Plateau Biology, CAS
High effective adsorption/removal of illegal food dyes from contaminated aqueous solution by Zr-MOFs (UiO-67) | |
Yang, Qingfeng ; Wang, Yue ; Wang, Jing ; Liu, Fangbing ; Hu, Na ; Pei, Hanna ; Yang, Weixia ; Li, Zhonghong ; Suo, Yourui ; Wang, Jianlong | |
2018-07-15 | |
发表期刊 | FOOD CHEMISTRY
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摘要 | UiO-67, a bifunctional adsorbent, was successfully applied to remove illegal food dyes (Congo red and Malachite green) from aqueous solution. The relevant adsorption conditions were optimized: pH 6, 120 min for contact time, and 10.0 mg L-1 adsorbent dose for Congo red. Adsorption behavior of UiO-67 exhibits a better fitting to pseudo-second-order kinetic model and Langmuir model. Moreover, the maximum adsorption capacities of Congo red (1236.9 mg g(-1)) and Malachite green (357.3 mg g(-1)) are higher than that of the most reported adsorbents. Thermodynamic analysis reveals that adsorption processes are spontaneous and endothermic in nature. Powder X-ray diffraction patterns, Fourier-transform infrared spectra and the X-ray photoelectron spectroscopy analysis indicates Zr-OH groups have positive influence on binding of target molecules. What's more, UiO-67 could be reused without significant loss of its capacity after seven cycles. These results prefigure the promising potentials of UiO-67 in food safety risk management. |
文献类型 | 期刊论文 |
条目标识符 | http://210.75.249.4/handle/363003/28929 |
专题 | 中国科学院西北高原生物研究所 |
推荐引用方式 GB/T 7714 | Yang, Qingfeng,Wang, Yue,Wang, Jing,et al. High effective adsorption/removal of illegal food dyes from contaminated aqueous solution by Zr-MOFs (UiO-67)[J]. FOOD CHEMISTRY,2018. |
APA | Yang, Qingfeng.,Wang, Yue.,Wang, Jing.,Liu, Fangbing.,Hu, Na.,...&Wang, Jianlong.(2018).High effective adsorption/removal of illegal food dyes from contaminated aqueous solution by Zr-MOFs (UiO-67).FOOD CHEMISTRY. |
MLA | Yang, Qingfeng,et al."High effective adsorption/removal of illegal food dyes from contaminated aqueous solution by Zr-MOFs (UiO-67)".FOOD CHEMISTRY (2018). |
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