柠檬酸铁铵用于食盐抗结的探索

Exploration on the anticaking of ferric ammonium citrate in the edible salt

以产自安徽滁州定远盐矿的食用盐为载体,添加柠檬酸铁铵作为抗结剂,模拟实际情况储存数月,于0、30、180、210 d取样,测定食盐的白度、水不溶物和柠檬酸铁铵的含量,观察食盐结块情况,并通过微观扫描电镜观察其晶体结块后的表面状态。结果发现,在放置210 d内柠檬酸铁铵的含量几乎没有变化,对食盐的水不溶物含量没有任何影响,但对白度有较大影响,结合抗结效果可将柠檬酸铁铵的使用量控制在40 mg/kg以内。通过微观扫描电镜观察,判断柠檬酸铁铵的抗结机理是改变晶体的晶格。

Taking the edible salt that produced in Dingyuan country of Chuzhou Anhui Province as the carrier, add ferric ammonium citrate as the anti-caking agent, and stored for months simulate the actual condition. Whiteness, water insolubles and ferric ammonium citrate content were examined on day 0, 30, 180, 210. Anticaking effect was observed by sense. Determine the anticaking mechanism of ferric ammonium citrate by the scanning electron microscopy. Results showed that ferric ammonium citrate content was not changed significantly. It had no effect on the water insolubles content, but whiteness. The optimum addition content was bellow 40 mg/kg combined with the actual situation. Judgment anticaking mechanism of ferric ammonium citrate was the change of crystal lattice according scanning electron microscope.