Synthesis of magnetic β-cyclodextrin-chitosan/graphene oxide as nanoadsorbent and its application in dye adsorption and removal

被引:304
作者
Fan, Lulu [1 ]
Luo, Chuannan [1 ]
Sun, Min [1 ]
Qiu, Huamin [1 ]
Li, Xiangjun [1 ]
机构
[1] Univ Jinan, Sch Chem & Chem Engn, Key Lab Chem Sensing & Anal Univ Shandong, Jinan 250022, Peoples R China
关键词
Graphene oxide; Chitosan; Adsorption; Biosorbent; Langmuir; METHYLENE-BLUE; AQUEOUS-SOLUTION; EFFECTIVE ADSORBENTS; GRAPHENE OXIDE; CARBON; COMPOSITE; EQUILIBRIUM; SEPARATIONS; KINETICS; SORPTION;
D O I
10.1016/j.colsurfb.2012.11.023
中图分类号
Q6 [生物物理学];
学科分类号
071011 ;
摘要
Magnetic beta-cyclodextrin-chitosan/graphene oxide materials (MCCG) were fabricated through a facile chemical route and their application as excellent adsorbents for dye removal were also demonstrated. The characteristics results of FTIR, SEM, TEM and XRD showed that MCCG was successfully prepared. The results showed that, benefiting from the surface property of graphene oxide, hydrophobicity of beta-cyclodextrin, the abundant amino and hydroxyl functional groups of chitosan, and from the magnetic property of Fe3O4, the adsorbent possesses quite a good and versatile adsorption capacity to the dye under investigation, and can be easily and rapidly extracted from water by magnetic attraction. Most importantly, the adsorbent can be easily and efficiently regenerated for reuse with hardly any compromise of the adsorption capacity. The adsorption kinetics, isotherms and thermodynamics were investigated to indicate that the kinetics and equilibrium adsorptions were well-described by pseudo-second-order kinetic and Langmuir isotherm model, respectively. The thermodynamic parameters suggested that the adsorption process was spontaneous and endothermic in nature. The inherent advantages of the nano-structured adsorbent, such as adsorption capacity, easy, handy operation, rapid extraction, and regeneration, may pave a new, efficient and sustainable way towards highly-efficient dye pollutant removal in water and wastewater treatment. (C) 2012 Elsevier B.V. All rights reserved.
引用
收藏
页码:601 / 607
页数:7
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