REN Peng-cheng, LI Li-xiang, YI Chang-si, MA Li. Preparation and characterization of tea seed shells adsorbent[J]. Science and Technology of Food Industry, 2014, (15): 107-111. DOI: 10.13386/j.issn1002-0306.2014.15.013
Citation: REN Peng-cheng, LI Li-xiang, YI Chang-si, MA Li. Preparation and characterization of tea seed shells adsorbent[J]. Science and Technology of Food Industry, 2014, (15): 107-111. DOI: 10.13386/j.issn1002-0306.2014.15.013

Preparation and characterization of tea seed shells adsorbent

  • The objective of this study was to find the modification of tea seed shells.The removal of H2PO-4were used to examine the effect of material dosage, reaction temperature and time on the modification.On the basis of signal- factor and orthogonal test, the optimum modification conditions were as follows: 30 mL of the epichlorohydrin, 40 mL of the dimethylamine, 100℃ of the first stage reaction temperature, 2.5 hours of the first stage reaction temperature, and 65℃ of the second stage reaction temperature, and 6 hours of the second stage reaction temperature.The composition, morphology and structure of the modified products were characterized by Fourier Transform Infrared ( FTIR) , scanning electron microscopy ( SEM) and automatic specific surface area and porosity analyzer.The results showed that the morphology of tea seed shells had changed greatly, lignin and hemicellulose were removed and cellulose backbone was retained after modification.
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