摘要:
选矿废水中十二胺的存在不仅会对环境造成严重污染,在回用过程中对后续浮选产品指标也会有负面影响,因此,选矿废水中十二胺的高效去除对磷化工企业意义重大。使用Fenton法处理废水中的十二胺,探究了pH、H2O2和FeCl2·4H2O投加量、反应时间和反应温度等条件对十二胺氧化分解的影响。结果表明:当溶液中十二胺的初始质量浓度为50 mg/L时,在pH为3,H2O2投加量为0.282 mol/L,FeCl2·4H2O投加量为3.5×10-4 mol/L,反应时间为60 min,反应温度为25 ℃的条件下,对废水中十二胺降解效果最佳,降解率可达97.28%。机理研究表明Fenton氧化可将十二胺降解为脂肪醇以及无机氮盐等无毒物质,从而实现其高效去除,动力学结果显示废水中十二胺的降解符合经典一级动力学模型,反应活化能为71.15 kJ/mol。
关键词:
浮选废水,
十二胺,
Fenton法,
动力学
Abstract:
The presence of lauryl amine in mineral processing wastewater not only causes serious pollution to the environment, but also has a negative impact on subsequent flotation product indicators during the reuse process. Therefore, the efficient removal of lauryl amine from mineral processing wastewater is meaningful for phosphorus chemical industry. In this study, the Fenton method was used to treat lauryl amine in wastewater. The effects of pH, dosage of H2O2 and FeCl2·4H2O, reaction time and reaction temperature were explored. The results showed that the optimal conditions for the degradation of lauryl amine with initial concentration of 50 mg/L were that pH of 3, H2O2 dosage of 0.282 mol/L, FeCl2·4H2O dosage of 3.5×10-4 mol/L, reaction time of 60 min, and reaction temperature of 25 ℃. In this case, the degradation rate could reach to 97.28%. Mechanistic studies showed that Fenton oxidation could degrade dodecamine into non-toxic substances such as fatty alcohols and inorganic nitrogen salts, so as to achieve its efficient removal. The kinetic results showed that the decomposition of lauryl amine in wastewater conformed to the classic first-order kinetic model, and the reaction activation energy was 71.15 kJ/mol.
Key words:
mineral processing wastewater,
lauryl amine,
Fenton method,
kinetics
中图分类号:
杨普佳, 张林, 陈迎新, 陆泽通, KASOMO Richard M., 李洪强. Fenton法氧化分解选矿废水中十二胺试验研究[J]. 工业水处理, 2025, 45(4): 120-126.
Pujia YANG, Lin ZHANG, Yingxin CHEN, Zetong LU, Richard M. KASOMO, Hongqiang LI. Experimental study on oxidative decomposition of dodecamine in mineral processing wastewater by Fenton method[J]. Industrial Water Treatment, 2025, 45(4): 120-126.