Lysine sulfate (LS) powder is at high risk of fire and explosion during its production, processing and storage. Considering its edible and nutritive values, the selection for its explosion inhibitor requires both excellent inhibition performance and environmental friendliness. The inhibition performance of a natural food additive of sodium phytate (SP) on LS dust deflagration is investigated by comparing it with ammonium polyphosphate (APP), which is a widely used flame retardant. The deflagration characteristics of LS mixtures with various mass fractions of SP and APP are recorded by high-speed photography and fine thermocouples. The combustion heat is tested by micro-scale combustion calorimetry. Thermal stability of samples are studied by using a synchronous thermal analyzer. The results show that the deflagration of LS dust is completely suppressed when the mass fractions of APP and SP increase to 2% and 8%, respectively. The corresponding inhibition mechanisms are proposed based on the dust deflagration macroscopic results and microcosmic analysis on thermal decomposition products and residuals. These findings may provide a solution to reduce the probability and damage of dust explosions.

硫酸赖氨酸（LS）粉末在其生产，加工和存储过程中极有发生火灾和爆炸的危险。考虑到其食用价值和营养价值，选择其爆炸抑制剂既需要出色的抑制性能，又需要环境友好。通过与一种广泛使用的阻燃剂聚磷酸铵（APP）进行比较，研究了天然食品植酸钠（SP）对LS粉尘爆燃的抑制性能。通过高速摄影和精细热电偶记录具有SP和APP不同质量分数的LS混合物的爆燃特性。通过微型燃烧量热法测试燃烧热。使用同步热分析仪研究样品的热稳定性。结果表明，当APP和SP的质量分数分别增加到2％和8％时，LS粉尘的爆燃被完全抑制。根据粉尘爆燃的宏观结果，并对热分解产物和残留物进行微观分析，提出了相应的抑制机理。这些发现可能为减少粉尘爆炸的可能性和损害提供解决方案。