Abstract: The synergy effect of microwave/peroxide degradation to the methyl red in water was investigated. The initial concentration of substate, pH, the amount of hydrogen peroxide, reaction time, and temperature were examined respectively, and a mathematical model was established in order to study the degradation of methyl red. The results showed that the degradation was enhanced under alkaline conditions and a longer reaction time. If low residual concentration was demanded with high initial concentration, a high value Z, the oxidation severity was required. The degradation of methyl red is a first order reaction, of which the reaction rate constant is 0.172 4 min-1 and the activation energy is 126.6 kJ/mol. The degradation rate can be as high as 78% in following conditions: initial mass concentration 130 mg/L, volume fraction of hydrogen peroxide 1.6%, reaction at 473 K for 12 min, pH=10.

Key words: Methyl Red,    ,  Microwave,    ,  Peroxide,    ,  Degradation

摘要： 研究了微波/过氧化氢协同作用下水中甲基红的降解。考察了甲基红初始质量浓度、 p H、 H2O2 加入 量、 反应时间、 温度等因素对降解率和降解量的影响, 并建立了甲基红降解的数学模型。结果表明, 碱性条件下、 反 应时间延长有利于甲基红的降解, 甲基红初始质量浓度越大, 则氧化苛刻度Z 值越大, 甲基红降解反应动力学为一 级反应, 反应速率常数为0. 1 7 24m i n-1, 降解量的活化能1 2 6. 6k J /m o l 。在 H2O2 加入体积分数为1. 6%、 甲基红初 始质量浓度为1 3 0m g / L、 反应温度4 7 3K、 反应时间为1 2m i n、 p H=1 0的条件下, 甲基红的降解率可达到7 8%。

关键词: 甲基红, 微波, 过氧化氢, 降解