食品级氯化钾制备工艺和杂质检测方法的研究进展

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。

Progress on Preparation and Impurity Detection of Food Grade Potassium Chloride

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.