以灭活面包酵母为原料,利用原子吸收光谱（AAS）、X射线能谱仪（EDS）等手段,研究吸附剂加入量、pH值等因素对其吸附效果的影响,并分析了γ辐照条件下灭活面包酵母菌对Sr2＋的吸附动力学过程。结果显示,不同温度下酵母菌对Sr2＋的吸附均是快速进行的反应过程,整个吸附过程中单位吸附量qt均存在30℃〉20℃〉10℃。不同温度下面包酵母菌对Sr2＋的动力学二级吸附速率方程拟合程度非常好（R〉0.999）,其吸附反应过程中限速步骤是化学吸附过程。EDS分析进一步证明Sr2＋被吸附到面包酵母细胞上。辐照后酵母菌对Sr2＋的吸附效果要比相同温度条件下辐照前实验组略好。
The biosorption behavior of strontium ions on dead baker＇s yeast were investigated with the instruments of AAS,EDS.The effect factors on biosorption of baker＇s yeast to Sr2＋ such as pH values and adsorbent dosage were analyzed.Then the kinetics processes were analysis to Sr2＋ before and after the radiation.The results show that there were all the fast processes to biosorption of Sr2＋ on baker＇s yeast at different temperature.In the whole kinetics processes,the adsorption quantity（qt） was always being the relation of 30℃20℃10℃.The results of baker＇s yeast to Sr2＋ were all consistent with pseudo-second order adsorption kinetics at different experimental temperatures（as R0.999） and it shows that the limit rapid step was the chemistry adsorption process.EDS analysis also proved that strontium ions were absorbed on backer＇s yeast cells.The biosorption effect to Sr2＋ on baker＇s yeast after radiation was better than the control groups without radiation.
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