논문 상세보기
pp.299-306
본 연구는 Allium속의 중금속 흡착력을 구명하고자 식물체의 식용부위별, 시료의 입자별, 중금속 농도별, 용액의 온도별, pH별 실험 결과이다. Allium속에 의한 중금속의 흡착량은 Allium속의 종류에 관계 없이 Pb이 Ni, Cu보다 훨씬 많았다. 대파, 쪽파는 Cu에 대하여 시료 입자가 클수록 흡착이 잘 되었으나 Ni, Pb은 차이가 나타나지 않았다. 농도별 중금속 흡착력은 농도가 높을 수록 증가하였으나 증가율은 일정하지 않았다. 온도에 따른 중금속의 흡착력은 온도 증가에 따라 증가하였으나, Ni은 대파, 달래, 부추에서 Pb은 쪽파, 달래, 부추에서 감소하였다. Pb의 흡착력은 pH에 따른 영향을 받지 않았다. Ni 및 Cu는 pH 영향을 많이 받았다. Ni은 pH증가에 달라 흡착량이 증가되었고, Cu는 오히려 감소되었다. 중금속들의 흡착에 미치는 Allium속 성분함량사이의 관계는 함황 아미노산과 비타민 B_2에서 유의성이 인정되었다.
The study was performed under the various conditions, such as the edible parts and particle sizes of Allium, the concentrations, the temperatures, and the pH of heavy metal solutions to investigate their adsorption capacity of heavy metals by genus Allium. the adsorption amount of Pb by Allium in the aqueous solution was apparently higher than that of Ni and Cu by them. The larger the particle size of welsh onion and shallot was, the higher the adsorption of Cu was. The adsorptions of Cu, Ni and Pb by Allium were not much different between. The higher the concentration was, the more the adsorption was. But the adsorption ratio was not different. As the temperature increased, the amount of heavy metal adsorption increased in general, but the adsorption of Ni by welsh onion and wild garlic and leek, Cu by wild garlic, Pb by shallot, wild garlic and leek decreased. Adsorption of Pb to Allium was not affected by the different values of pH, and adsorptions of Ni and Cu were greatly affected by those of pH. Especially, the higher the pH was, the greater the Ni adsorption to Allium was, and the lower the pH was, the higher th e Cu adsorption was. The correlation between the amount of components in edible parts of Allium and that of adsorption of heavy metals was significantly high in amino acids containing sulfhydryl group(-SH) and vitamin B_2.
