调味盐中碘离子测定条件探索

Exploration of Determination Condition for Iodine Ion in Seasoning Salt

采用三因素四水平试验设计,以碘含量为考察指标,氢氧化钠溶液加入量、灼烧温度、溶液pH值为考察因素,分四个水平来探索调味盐中测定碘的最佳条件。该方法精密度RSD值为4.9%,能够用于调味盐中碘的测定。

Based on three factors and four level experimental methods, taking iodine content as an index, adding sodium hydroxide solution, burning temperature and pH value as the investiga- tion factors, four levels were selected to explore the best condition for the determination of iodine in seasoning salt. The RSD value of the method is 4.9% , which can be used for the determination of iodine in the seasoning salt.