铁营养强化剂乙二胺四乙酸铁钠合三水的热分解研究  

Studies on the Thermal Decomposition of Food Fortifier: sodium iron (Ⅲ) Ethylenediaminetetraacetate Trihydrate

作　　者：魏峰[1] 于波[1] 霍军生[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100050

出　　处：《食品科学》2004年第9期82-87,共6页Food Science

摘　　要：本研究采用热重-差示扫描量热(TG-DSC)分析对铁营养强化剂乙二胺四乙酸铁钠合三水(NaFeEDTA·3H2O)的加热脱结晶水及热分解过程进行了研究。发现NaFeEDTA·3H2O 在76～185℃分两个阶段失去全部结晶水,在210℃以上分解,分解过程分四个阶段进行。同时对各分解阶段的热力学曲线进行分析,得出了各阶段的动力学参数,和高温下的稳定时间。Experimental researches on the process of losing crystal water and thermal decomposition of sodium iron (Ⅲ)ethylenediaminetetraacetate trihydrate(NaFeEDTA·3H2O) have been done by means of TG-DSC thermal graphs. The resultsobtained indicate there were two dehydration stages in 76～185℃ and four decomposition stages over 210℃. And the thermalstability in high temperature had been speculated in this paper with the kinetic parameters of every stage which were obtainedfrom the TG-DSC curves.

关 键 词：铁营养强化剂 乙二胺四乙酸铁钠合三水 热分解 热重-差示扫描量热分析 热力学 

分 类 号：TS202.3[轻工技术与工程—食品科学]