腐殖酸对高锰酸钾氧化苯酚的影响及其作用机制

以黄腐酸和黑腐酸为代表,研究了腐殖酸对高锰酸钾氧化苯酚的影响;采用Stevenson腐殖酸为模型,探讨了腐殖酸中不同官能团对高锰酸钾氧化苯酚动力学的影响,并通过光谱表征手段探讨了腐殖酸影响高锰酸钾氧化苯酚的作用机制.结果表明,黑腐酸对高锰酸钾氧化苯酚的促进作用明显高于黄腐酸,二者最高可将苯酚去除率从54.6%提高至95.3%和79.0%.腐殖酸中的醌基、酚基基团对氧化都有促进作用;而芳香族脂肪酸、葡萄糖和氨基酸基团则对氧化速率无影响.红外光谱分析表明,黑腐酸比黄腐酸含有更多的醌基和酚基结构,因此黑腐酸对高锰酸钾氧化苯酚动力学的促进程度更大.

Influence and mechanism of humic acids on the oxidation of phenol by permanganate

The influences of fulvic acid and humic acid on phenol oxidation by permanganate were evaluated. The effects of different groups in the model humic acid, the structure of which was proposed by Stevenson, on the kinetics of phenol degradation were examined by batch experiments. The mechanism was explored by Fourier transform infrared spectroscopy (FTIR). Humic acid increased the removal of phenol from 54.6% to 95.3%, while flvic acid only increased that to 79.0%. Both the quinone and phenolic groups in humic acid and fulvic acid accelerated the degradation kinetics of phenol, while the aromatic fatty acid groups, glucose groups and amino acid groups had negligible effects. The FTIR analysis confirmed that humic acid has much more quinone groups and phenolic groups than fulvic acid.