Abstract:In this experiment， alkaline MgCl2 nanorods were prepared from MgCl2·6H2O and MgO， which were used as precursors to prepare Mg（OH）2 nanorods by precipitation transformation and MgO nanorods by thermal decomposition. The products were subjected to analysis by using a scanning electron microscope（SEM）， an X-ray diffraction （XRD） instrument， and a Fourier transform infrared spectrometer （FT-IR）. The products were obtained as single-crystal MgO nanorods with a diameter of 150-250 nm and a length of 6-10 μm， exhibiting rod-like nanoscale morphology. The decolorization rate was employed as the evaluation index to investigate the effects of four factors， namely MgO nanorod dosage， decolorization temperature， decolorization time， and pH on the decolorization rate of raw sugar-redissolved syrup. The optimal conditions were found to be a MgO nanorod dosage of 0.03 g， a decolorization temperature of 60 ℃， a decolorization time of 110 min， and a pH of 5.0. The MgO nanorods demonstrated a decolorization rate of （91.92±1.70）% for the raw sugar-redissolved syrup. The results of the blank test demonstrated that the decolorization rate of MgO nanorods on the raw sugar-redissolved syrup was markedly superior to that of the commercially available MgO，which exhibited a decolorization rate of （17.93±2.04）%. The adsorption test of this MgO nanorod material on pigments in raw sugar-redissolved syrup demonstrated that the adsorption kinetics of the MgO nanorods exhibited conformity with the quasi-primary kinetics model. Furthermore， the adsorption behaviors demonstrated conformity with the Langmuir isothermal adsorption model， indicating mono-molecular layer adsorption.