了解多孔氧化镁对糖汁的吸附性能，为其在制糖工业中的应用提供理论依据。采用搅拌-陈化法制备了多孔碱式碳酸镁，在500℃下灼烧3 h，得到了多孔氧化镁。以赤砂糖回溶糖浆为研究对象，探讨多孔氧化镁对赤砂糖回溶糖浆的脱色性能，并以脱色率为指标，考察了多孔氧化镁用量、吸附时间、吸附温度、吸附pH值四因素对赤砂糖回溶糖浆脱色性能的影响。结果表明：在用量为0.1g、吸附时间为60min、吸附温度为60℃、pH值为8.00时，多孔氧化镁对糖汁的脱色率为84.7%。用多孔氧化镁进行静态吸附动力学和吸附等温线研究。结果表明，多孔氧化镁吸附动力学符合准二级反应动力学模型，相关系数R2值最高（R2=0.999），说明其能更好的模拟多孔氧化镁对糖汁中非糖物质的吸附行为。吸附等温线符合Langmuir吸附等温方程。

Studying the adsorption properties of the porous magnesium oxide, which providing theoretical basis for its application in sugar industry. The porous magnesium oxide was synthesized by burnning the porous hydromagnesite which was synthesized by stir-the ageing method. By studying remel syrup of brown granulated sugar as the object, exploring the feasibility of the process of decolorization by the porous magnesium oxide. Through decolorization rate as the index, evaluation of variables effects such as the porous magnesium oxide dosage, preliming pH value, adsorption time, adsorption temperature for the decolorization for the remelt syrup of brown granulated sugar. the results showed that the optimal process conditions for the decolorization rate were:the porous magnesium oxide dosage:0.1 g, adsorption temperature60 ℃, adsorption time:60 min, preliming pH value:8.00, Under these optimal conditions, the decolorization rate:84.7% .The porous magnesium oxide was used to further investigations. The adsorption kinetics of the porous magnesium oxide was consistent with Lagergren equation Ⅱ. Moreover, the adsorption isotherm also complied with the Langmuir equation.