Chitin-Assisted Fabrication of an Fe3O4/BiOCl Composite for Visible-Light Photocatalytic Degradation of Ciprofloxacin
A novel recyclable composite, Fe<sub>3</sub>O<sub>4</sub>/chitin/BiOCl, was synthesized via a solvothermal approach using cetyltrimethylammonium bromide (CTAB), bismuth nitrate pentahydrate (Bi(NO<sub>3</sub>)<sub>3</sub>·5H<sub>2</sub>O), chitin, and Fe<sub>3</sub>O<sub>4</sub> as precursors. The composite was systematically characterized via X-ray diffraction (XRD), scanning electron microscopy (SEM), transmission electron microscopy (TEM), Brunauer-Emmett-Teller (BET) analysis, ultraviolet-visible (UV-vis) spectroscopy, and vibrating sample magnetometry (VSM). Characterization results indicated that the incorporation of chitin significantly improved the porosity and specific surface area of the catalyst. Furthermore, the synergistic effects between chitin and Fe<sub>3</sub>O<sub>4</sub> effectively reduced the recombination rate of photogenerated electron-hole pairs. The photocatalytic activity of the composite was evaluated by degrading ciprofloxacin (CIP) under visible-light irradiation. When the contents of Fe<sub>3</sub>O<sub>4</sub> and chitin were 5% and 2% (by weight), respectively, the catalyst exhibited excellent photocatalytic performance with a degradation rate of 89.54%, and the rate constant was 5.1 times higher than that of pure BiOCl. Additionally, the catalyst exhibited excellent magnetic recoverability and photocatalytic stability.
Authors
- Xiaoxing Zeng
- Kunlei Wang (ORCID: https://orcid.org/0000-0001-6459-2699)
- Hongting Ye (ORCID: https://orcid.org/0009-0002-6648-3255)
- Xiaofeng Gong
- Fei Feng
- Yanhong Yao
Institutions
- Nanchang University (CN)
- Shenyang Environmental Protection Bureau (CN)
Publication Details
- Journal
- Molecules
- Published
- 2025-12-30
- DOI
- https://doi.org/10.3390/molecules31010134
- Primary Topic
- Advanced Photocatalysis Techniques
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Nanchang University
- State Key Laboratory of Food Science and Technology