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篇目详细内容 |
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【篇名】 |
In vitro investigation on cinnabar dissolution |
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【刊名】 |
Frontiers of Chemistry in China |
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【刊名缩写】 |
Front. Chem. China |
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【ISSN】 |
1673-3495 |
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【EISSN】 |
1673-3614 |
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【DOI】 |
10.1007/s11458-007-0066-9 |
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【出版社】 |
Higher Education Press and Springer-Verlag |
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【出版年】 |
2007 |
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【卷期】 |
2
卷4期 |
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【页码】 |
349-353
页,共
5
页 |
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【作者】 |
ZENG Kewu;
WANG Qi;
YANG Xiaoda;
WANG Kui;
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【关键词】 |
cinnabar; mercuric sulfide; dissolution; mercuric polysulfide |
【摘要】 |
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To study the effects of different chemical factors in the gastrointestinal tract, i.e. pH, proteins, amino acids, ionic strength and Na2S, on the dissolution of cinnabar. The content of the total mercury in various dissolutions of cinnabar was analyzed by UV/VIS Spectrophotometer. Laser Particle Size Analyzer measured the particle distributions in the dissolution of cinnabar. The chemical species of dissolved substance of cinnabar in the presence of Na2S were determined using ESI-MS. The results indicate that the solubility of cinnabar could be increased significantly in the presence of Na2S/S0, and strong acidic pH, respectively. While the influence of thiol amino acid on promoting dissolution remains relatively low. Cinnabar did not dissolve in the form of nanoparticle. It is postulated that cinnabar could be dissolved in the gastrointestinal tract in various forms of sulfur-containing mercury complexes. |
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