食品级氯化钾制备工艺和杂质检测方法的研究进展  

Progress on Preparation and Impurity Detection of Food Grade Potassium Chloride

作　　者：张慧芳[1] 王世栋[1] 郭敏[1] 李权[1] 吴志坚[1] ZHANG Hui-fang;WANG Shi-dong;GUO Min;LI Quan;WU Zhi-jian(Qinghai Institute of Salt Lakes,Chinese Academy of Science,Xining,810008,China)

机构地区：[1]中国科学院青海盐湖研究所,青海西宁810008

出　　处：《盐湖研究》2018年第3期76-81,共6页Journal of Salt Lake Research

基　　金：国家青年科学基金项目(21401209);青海省科技厅自然科学基金项目(2015-ZJ-947Q)

摘　　要：食品级氯化钾的制备工艺主要为热溶结晶法,其间通过加入晶种、酸、碱、助滤剂等去除原料中的镁离子、钙离子、硫酸根、有机物等杂质。氯化钾中杂质的检测方法可采用滴定法、电感耦合等离子体光谱法、原子吸收分光光度法、紫外可见分光光度法等。随着食品级氯化钾市场规模的逐渐扩大,行业对产品质量要求也不断提高,其制备工艺技术和杂质检测方法也需不断改进和完善,进一步促进行业有序发展。The main methods for preparing food grade potassium chloride is hot crystallization,in which crystal seeds ,acid,base ,and filter aids are added into the saturated potassium chloride solution to remove magnesium ion, calcium ion, sulfate anion, and other organic impurities. The detection methods of the impurity in potassium chloride include titration, inductively coupled plasma atomic emission spectrometry, atomic absorption spectrophotometry, UV-vis spectrophotometry , etc. The market scale of potassium chloride is gradually expanding and the quality requirements continue to be improved, therefore, the preparation and impurity detection methods of food grade potassium chloride will be further improved to promote the orderly development of the industry.

关 键 词：氯化钾 食品级 制备工艺 热溶结晶法 杂质检测 

分 类 号：TS3[轻工技术与工程]