Selective removal of Pb(II) from yellow rice wine using magnetic carbon‐based adsorbent

Abstract

AbstractBACKGROUNDThe non‐distilled property and prolonged production period of yellow rice wine have significantly increased the metal residue problem, posing a threat to human health. In this study, a magnetic carbon‐based adsorbent, named magnetic nitrogen‐doped carbon (M‐NC), was developed for the selective removal of lead(II) (Pb(II)) from yellow rice wine.RESULTSThe results showed that the uniformly structured M‐NC could be easily separated from the solution, exhibiting a high Pb(II) adsorption capacity of 121.86 mg g−1. The proposed adsorption treatment showed significant Pb(II) removal efficiencies (91.42–98.90%) for yellow rice wines in 15 min without affecting their taste, odor, and physicochemical characteristics of the wines. The adsorption mechanism studied by X‐ray photoelectron spectroscopy (XPS) and Fourier‐transform infrared (FTIR) analyses indicated that the selective removal of Pb(II) could be attributed to the electrostatic interaction and covalent interaction between the empty orbital of Pb(II) and the π electrons of the N species on M‐NC. Additionally, the M‐NC showed no significant cytotoxicity on the Caco‐2 cell lines.CONCLUSIONSelective removal of Pb(II) from yellow rice wine was achieved using magnetic carbon‐based adsorbent. This facile and recyclable adsorption operation could potentially address the challenge of toxic metal pollution in liquid foods. © 2023 Society of Chemical Industry.