Remoción de tartrazina en agua usando nanopartículas de hierro cerovalentes

Contenido principal en artículo

Catalina Saltos E. David Chuquer S. Katherine Pazmiño V. Lenys Fernández M. Fernanda Pilaquinga F.

Resumen

Debido a la importancia de una alternativa en decoloración de aguas residuales provenientes de la industria de alimentos, se reporta la remoción del colorante tartrazina, utilizando nanopartículas de hierro cerovalentes. Las nanopartículas se prepararon por reducción química de cloruro férrico con borohidruro de sodio en medio inerte. Para evaluar la remoción, se emplearon concentraciones de 25, 50 100, 150 y 200 mg/L de nanopartículas, con tiempos de contacto en agua de 10, 20 y 30 minutos a pH de 3, 5, 7, 9 y 11. Las nanopartículas obtenidas se caracterizaron por Microscopía Electrónica de Barrido (SEM, por sus siglas en inglés) y Espectrómetro de Dispersión de Rayos X (EDX, por sus siglas en inglés). Como resultados se obtuvieron nanopartículas de 53,3 y 92,1 nm aproximadamente. Se verificó la remoción de los colorantes en agua por Espectrofotometría UV-Vis e Infrarrojos con Transformada de Fourier (FT-IR). Los parámetros óptimos para la remoción de tartrazina, se lograron empleando 200 mg/L de nanopartículas, 30 minutos de agitación y pH 3 con una eficiencia del 83,3 %. Se logró una adsorción de tartrazina de hasta 301 mmol/100g (1659 mg/g). Se concluye que el uso de nanopartículas de hierro cerovalentes, es adecuado para la remoción del colorante tartrazina en agua.

Detalles del artículo

Cómo citar
SALTOS E., Catalina et al. Remoción de tartrazina en agua usando nanopartículas de hierro cerovalentes. infoANALÍTICA, [S.l.], v. 7, n. 2, p. 95-109, jul. 2019. ISSN 2602-8344. Disponible en: <http://infoanalitica-puce.edu.ec/index.php/infoanalitica/article/view/106>. Fecha de acceso: 23 ago. 2019 doi: https://doi.org/10.26807/ia.v7i2.106.
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