不同烹饪条件下碘盐中碘的损失量

On the Loss of Iodine Value in Iodine Salt in Different Cooking Conditions

碘盐中的碘在不同烹饪条件下有不同程度的损失。实验结果表明:烹调时菜肴的加热时间、酸度、油脂的种类对碘的损失都有影响。炒菜开始时放入碘盐,碘的保存率仅为12.56％,中途放入碘盐,碘的保存率为66.11％,起锅时放入其保存率可达到92.06％;烹调时加醋,碘保存率为39.70％,而不加醋时保存率为59.86％;用动物油烹调时碘的损失大于用植物油烹调,其保存率仅为5.23％。

There exists the phenomenon of loss of iodine value in iodine salt to some extent in different cooking conditions. The experimental results show that the heating time, acid value and the kinds of used oil give influence on the loss of iodine while dishes are cooked. If we put iodine salt into the dish at the beginning of frying, the preserving rate of iodine is only 12. 56%. If we put it while the cooking is in process, the preserving rate is 66.11%. However, the rate could reach 92.06% if put it while the dish is almost done. The addition of vinegar in the course of cooking makes the preserving rate of iodine lower to 39.70% , but the rate will reach 59.86% without adding vinegar. The loss of iodine while animal fat is used in cooking will be higher than that while vegetable oil is used. In the former case the preserving rate will only be 5.23%.