食品级氯化镁生产工艺的研究进展  

Research Progress on Production Technology of Food Grade Magnesium Chloride

作　　者：高乙情 陈烽雄 黄珊珊 符宝怡 黄军榜 李家乐 韩海军 GAO Yi-qing;CHEN Feng-xiong;HUANG Shan-shan;FU Bao-yi;HUANG Jun-bang;LI Jia-le;HAN Hai-jun(Hainan Tropical Ocean University,Hainan Sanya 572022,China)

机构地区：[1]海南热带海洋学院,海南三亚572022

出　　处：《广州化工》2022年第15期13-15,共3页GuangZhou Chemical Industry

基　　金：海南省自然科学基金高层次人才项目(No:221RC586);海南热带海洋学院2021年引进人才科研启动项目(No:RHDRC202102);海南热带海洋学院开放性实验项目(No:HNTOU-KF-039);国家级大学生创新创业训练计划项目(No:202111100018,No:202111100024)。

摘　　要：氯化镁是重要的无机化工原料,主要来自制盐母液和盐湖卤水,尤其是随着盐湖钾盐资源的开发,产生大量副产物氯化镁。如不能合理利用,将造成镁资源的巨大浪费,在一定程度上对盐湖资源的可持续开发与利用起到了干扰作用。食品级氯化镁是一种新型添加剂,在食品、饮用水、医药等行业中具有非常广泛的用途。因此,利用制盐母液和盐湖卤水制备食品级氯化镁,有利于海卤水资源的可持续开发和利用,也将有助于提高相关企业的综合经济效益。本文综述了以制盐母液和盐湖卤水为原料生产食品级氯化镁的制备工艺研究进展,展望了食品级氯化镁未来发展趋势。Magnesium chloride is an important inorganic chemical raw material,mainly from salt making mother liquid and salt lake brine.With the development of potassium salt resources in salt lake,a large number of by-product magnesium chloride is produced.If magnesium chloride can not be rationally utilized,it will cause a huge waste of magnesium resources,which will interfere with the sustainable development and utilization of salt lake resources to a certain extent.Food grade magnesium chloride is a new additive,which was widely used in food,drinking water,medicine and other industries.Therefore,the preparation of food-grade magnesium chloride from salt making mother liquid and salt lake brine is beneficial to the sustainable development and utilization of marine brine resources,and will also help to improve the comprehensive economic benefits of relevant enterprises.The research progress on preparation technology of food-grade magnesium chloride from salt making mother liquid and salt lake brine was reviewed,and the future development trend of food-grade magnesium chloride was forecasted.

关 键 词：食品级氯化镁 盐湖卤水 制盐母液 生产工艺 研究进展 

分 类 号：TQ115[化学工程—无机化工]