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硅酸盐通报 ›› 2026, Vol. 45 ›› Issue (2): 613-624.DOI: 10.16552/j.cnki.issn1001-1625.2025.0840

• 陶瓷 • 上一篇    下一篇

废瓷粉/玻璃复相多孔陶瓷对不同香精选择性吸附的研究

曾樱子(), 邓腾飞()   

  1. 武汉理工大学硅酸盐科学与先进建材全国重点实验室,武汉 430070
  • 收稿日期:2025-08-20 修订日期:2025-09-23 出版日期:2026-02-20 发布日期:2026-03-09
  • 通信作者: 邓腾飞,博士,研究员。E-mail:dengtf@whut.edu.cn
  • 作者简介:曾樱子(2000—),女,硕士研究生。主要从事多孔陶瓷对香精吸附的研究。E-mail:2171190272@qq.com
  • 基金资助:
    湖北武汉市黄鹤楼科技园项目(2024JSXL4KJ-XL2-B-006)

Selective Adsorption of Different Flavors by Waste Porcelain Powder/Glass Composite Porous Ceramics

ZENG Yingzi(), DENG Tengfei()   

  1. State Key Laboratory of Silicate Materials for Architectures,Wuhan University of Technology,Wuhan 430070,China
  • Received:2025-08-20 Revised:2025-09-23 Published:2026-02-20 Online:2026-03-09

摘要:

通过调整废瓷粉和玻璃粉的比例,在910~990 ℃系列温度梯度下,烧制了不同气孔率的多孔陶瓷。将不同气孔率的多孔陶瓷作为吸附剂,探究了多孔陶瓷对六种香精的吸附/释放性能,明晰了香精在多孔陶瓷中的截留成分,构建了多孔陶瓷对香精的释放模型。结果表明,40%气孔率多孔陶瓷的比表面积最大,达到2.33×106 mm2/g,对六种香精的吸附量最大(223.98~301.82 mg/g),吸附时间最短(2.68~9.90 s)。高气孔率多孔陶瓷的孔隙网络较为密集,有效缩短了香精的扩散路径,对香精的吸附速度较快。香精释放试验中,三种醇溶性香精的释放率均接近100%,而三种水溶性香精的释放率均小于70%。三种水溶性香精在多孔陶瓷中的主要截留成分分别为DL-甘油醛、L-乳酸和5-羟甲基糠醛。三种截留成分中含有羟基(—OH)、醛基(—CHO)和羧基(—COOH)中的两种极性基团,与多孔陶瓷表面的羟基形成强氢键网络,使多孔陶瓷对其的吸附效果增强。

关键词: 多孔陶瓷, 香精, 气孔率, 释放率, 极性基团, 氢键

Abstract:

By adjusting the ratio of waste porcelain powder and glass powder, porous ceramics with different porosities were sintered at a series of temperatures gradients from 910 ℃ to 990 ℃. Porous ceramics with different porosities were used as adsorbents to evaluate their adsorption/desorption performance for six flavors. The retained components within the porous ceramics were elucidated, and a release model for these flavors from the porous ceramics was established. The results indicate that the porous ceramics with 40% porosity exhibits the highest specific surface area, reaching 2.33×106 mm2/g, along with the greatest adsorption capacity (223.98~301.82 mg/g) and the shortest adsorption time (2.68~9.90 s) for all six flavors. The dense pore network of the high porosity porous ceramics effectively shortens the diffusion path of the flavors, facilitating a faster adsorption rate. In the flavor release experiments, the release rate of the three alcohol-soluble flavors approach 100%, whereas those of three water-soluble flavors all remain below 70%. The main retained components of the three water-soluble flavors in the porous ceramics are DL-glyceraldehyde, L-lactic acid, and 5-hydroxymethylfurfural, respectively. These retained components contain two types of polar functional groups from among hydroxyl group (—OH), aldehyde group (—CHO), and carboxyl group (—COOH), and they form a strong hydrogen-bonding network with the hydroxyl group on the surface of porous ceramics, which enhances the adsorption efficacy of the porous ceramics towards them.

Key words: porous ceramics, flavor, porosity, release rate, polar group, hydrogen bond

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