Sorption of chlorophenols onto fruit cuticles and potato periderm

查看全文 作　　者：Yungui [1,3]Li;Yingqing [1]Deng;Baoliang [1,2]Chen

机构地区：[1]Department of Environmental Science,Zhejiang University,Hangzhou 310058,China;[2]Zhejiang Provincial Key Laboratory of Organic Pollution Process and Control,Hangzhou 310058,China;[3]Department of Environmental Engineering,Southwest University of Science and Technology,Mianyang 621010,China

出　　处：《Journal of Environmental Sciences》索引2012年第24卷第4期,共7页

基　　金：supported by the National Natural Science Foundation of China (No. 20977081);the Foundation forthe Author of National Excellent Doctoral Dissertation of China (No. 200765);the Zhejiang Provincial Natural Science Foundation of China (No. R5100105);the Doctoral Fund of Ministry of Education of China (No.J20091588) 摘　　要：To better understand the interaction mechanisms of plant surfaces with polar organic compounds,sorption of 4-chlorophenol,2,4dichlorophenol,and 2,4,6-trichlorophenol by fruit cuticles(i.e.,tomato,apple,and pepper),and potato tuber periderm were investigated.The roles of cuticular components(waxes,cutin,cutan and sugar) on sorption of chlorophenols are quantitatively compared.Cutin and waxes govern the sorption capacity of bulk apple cuticle by hydrophobic interactions.Potato periderm with highest sugar content exhibits the lowest sorption capability for the chlorophenols.With the increase of hydrophobicity(i.e.,K ow) of sorbate,the relative contribution of lipophilic components(wax,cutin and cutan) on total sorption increases,however,the ratios of K oc to K ow decreases due to increasing ionization degree of sorbates. 关键词：马铃薯块茎吸附能力二氯酚周皮表皮水果极性有机化合物疏水相互作用

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Sorption of chlorophenols onto fruit cuticles and potato periderm

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