食用盐中碘化钾稳定性实验研究

Experimental Study on the Stability of Potassium Iodide in Edible Salt

文章主要介绍了食用盐中碘化钾稳定性机理,通过实验研究了光照、高温等条件和竹叶黄酮、硅酸钙等添加物对食用盐中碘化钾稳定性的影响。结果表明:光照、高温条件不利于食用盐中碘化钾的稳定,碘化钾食用盐要避免在光照、高温条件下存放;添加竹叶黄酮、硅酸钙的食用盐中碘化钾的稳定性明显提高,在食用盐中添加具有抗氧化作用或干燥作用的物质,能够有效提高食用盐中碘化钾的稳定性。

The article mainly introduced the stability mechanism of potassium iodide in edible salt.We researched the effects of sunlight,high temperature,bamboo-leaf-flavonoids and calcium silicate on the stability of potassium iodide in edible salt.The results showed that it was not conducive to the stability of potassium iodide in edible salt under the sunlight and high temperature.It should storage avoid the conditions of sunlight and high temperature.The results also showed that the stability of potassium iodide in edible salt which added with bamboo-leaf-flavonoids or calcium silicate improved obviously.The stability of potassium iodide in edible salt which added materials with antioxidant or drying effect can be improved effectively.