为了明确盐酸基酸洗液对含Cu抗菌不锈钢表面氧化层的酸洗行为，采用正交试验法研究以盐酸为基础，Fe3＋、H2 O2和HNO3为氧化剂的304Cu抗菌不锈钢酸洗工艺．并运用扫描电镜、透射电镜及电化学等手段分析经最佳配方酸洗后试样的表面形貌、成分及酸洗机理．结果表明：最佳酸洗工艺配方为HCl （36％～38％）120 ml／L、H2O2（30％）80 ml／L、FeCl3·6H2 O 20g／L、HNO310 ml／L，酸洗温度30℃，酸洗时间15 min．经该配方酸洗后材料表面平整度和光亮度较好，具有抗菌性能的点状ε－Cu相在基体上弥散分布．材料经酸洗去除氧化层后，仍具有足够含量的抗菌元素Cu存在．酸洗脱除氧化层过程由电荷传递过程控制，该酸洗液对不锈钢具有孔蚀诱导性，酸洗时间不宜过长．
In order to clarify pickling process of hydrochloric acid lotion against Cu?contained surface oxide layer of antibacterial stainless steel, the pickling process of 304Cu antibacterial stainless steel by using Fe3+, H2 O2 and HNO3 as the oxidants and taking hydrochloric acid as basis was studied by orthogonal experiment. And the surface morphology, composition and pickling mechanism of samples were analyzed by scanning electron microscopy, transmission electron microscopy and electrochemical after the best recipe pickling. The results show that the best pickling recipe is HCl (36%~38%) 120 ml/L, H2O2(30%) 80 ml/L, FeCl3· 6H2 O 20 g/L , HNO3 10 ml/L, pickling temperature is 30 ℃ and pickling for 15 min. The flatness and brightness of material surface are better after pickling, and antimicrobial properties of dot ε-Cu phase is dispersed on the substrate. After pickling to remove oxide layer of material, it still has enough content of antibacterial element Cu. Pickling process of removing oxide layer is controlled by the charge transfer process, the pickling solution of stainless steel with pitting corrosion induced, and pickling time should not be too long.
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