Comparison of adsorption equilibrium of fructose, glucose and sucrose on potassium gel-type and macroporous sodium ion-exchange resins

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

Nobre, Clarisse (Autor) Outra; Santos, M.J. (Autor) Outra; Dominguez, Ana (Autor) Outra; Torres, Duarte (Autor) FCNAUP; Rocha, Orlando (Autor) FCNAUP; Peres, A. (Autor) FCNAUP; Rocha, Isabel (Autor) FCNAUP; Ferreira, Eugénio Campos (Autor) FCNAUP; Teixeira, José (Autor) FCNAUP; Rodrigues, Lígia (Autor) FCNAUP

Revista

Título: Analytica Chimica Acta

Vol. 654 Nº 1

Páginas: 71-76

ISSN: 0003-2670

Editora: Elsevier

Indexação

ISI Web of Knowledge - 53 Citações

ISI Web of Science

Scopus - 53 Citações

Pubmed / Medline

Classificação Científica

FOS: Ciências da engenharia e tecnologias > Outras ciências da engenharia e tecnologias

Outras Informações

ID Authenticus: P-003-EDJ

DOI: 10.1016/j.aca.2009.06.043

Abstract (EN): Adsorption equilibrium of fructose, glucose and sucrose was evaluated on sulfonated poly(styrene-co-divinylbenzene) cation-exchange resins. Two types of resins were used: potassium (K(+)) gel-type and sodium (Na(+)) macroporous resins. Influence of the cation and effect of the resin structure on adsorption were studied. The adsorption isotherms were determined by the static method in batch mode for mono-component and multi-component sugar mixtures, at 25 and 40 degrees C, in a range of concentrations between 5 and 250gL(-1). All adsorption isotherms were fitted by a linear model in this range of concentrations. Sugars were adsorbed in both resins by the following order: fructose > glucose > sucrose. Sucrose was more adsorbed in the Na(+) macroporous resin, glucose was identically adsorbed, and fructose was more adsorbed in the K(+) gel-type resin. Data obtained from the adsorption of multi-component mixtures as compared to the mono-component ones showed a competitive effect on the adsorption at 25 degrees C, and a synergetic effect at 40 degrees C. The temperature increase conducted to a decrease on the adsorption capacity for mono-component Sugar mixtures, and to an increase for the multi-component mixtures. Based on the selectivity results, K(+) gel-type resin seems to be the best choice for the separation of fructose, glucose and sucrose, at 25 degrees C.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6