College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China.
College of Food Science, Southwest University, Chongqing 400715, China.
Int J Biol Macromol. 2021 Nov 30;191:129-138. doi: 10.1016/j.ijbiomac.2021.09.063. Epub 2021 Sep 17.
In this study, we developed a facile and eco-friendly fabrication of hydrogels based on lemon peel (LP) and its isolated microcrystalline cellulose (LPMCC) by direct co-dissolving in 1-butyl-3-methylimidazolium chloride (BmimCl), followed by direct regeneration in distilled water to form hydrogels. The influence of LP addition on the structure and methylene blue (MB) adsorption of the hydrogels was systematically investigated. The hydrogels displayed a physically cross-linked network through hydrogen bonding interactions. Compared with pure LPMCC hydrogel, the introduction of LP increased the porosity and improved the thermal stability of the hydrogels. The adsorption process of MB on the hydrogels conformed better to the pseudo-second-order kinetic (R > 0.993) and Langmuir isotherm models (R > 0.996). The MB adsorption process was feasible, spontaneous and exothermic in nature, and was influenced by initial MB concentration, pH, temperature, ionic type and strength. Notably, the introduction of LP improved MB adsorption capacity of the hydrogels. This work develops a facile approach of agricultural by-products based hydrogels using pure cellulose as the structural skeleton and untreated lignocellulose components as the structure modifier.
在这项研究中，我们通过直接在 1-丁基-3-甲基咪唑氯盐（BmimCl）中共溶解柠檬皮（LP）及其分离的微晶纤维素（LPMCC），然后直接在蒸馏水中再生，开发了一种基于 LP 和 LPMCC 的简便且环保的水凝胶制备方法。系统研究了 LP 对水凝胶结构和亚甲基蓝（MB）吸附的影响。水凝胶通过氢键相互作用显示出物理交联网络。与纯 LPMCC 水凝胶相比，引入 LP 增加了水凝胶的孔隙率并提高了其热稳定性。MB 在水凝胶上的吸附过程更符合准二级动力学模型（R > 0.993）和朗缪尔等温线模型（R > 0.996）。MB 的吸附过程在本质上是可行的、自发的和放热的，并且受到初始 MB 浓度、pH 值、温度、离子类型和强度的影响。值得注意的是，LP 的引入提高了水凝胶对 MB 的吸附能力。这项工作开发了一种简便的方法，使用纯纤维素作为结构骨架，未处理的木质纤维素作为结构改性剂，制备基于农业副产品的水凝胶。
