加碘食盐中碘损失的实验研究

Study on Iodine Losses in Iodized Salt

采用氯化钠增敏光度法研究了在模拟烹调条件下加碘食盐中碘的稳定性。实验结果表明,碘盐中碘的稳定性并不理想,在温度较高的条件下存在不同程度的损失。加碘盐中碘的损失量受温度与受热时间的影响:温度越高,碘损失越多;受热时间越长,碘损失越多。

The stability of iodine in iodized salt under simulated cooking conditions is studied with sodi-um chloride reinforcing spectrophotometry.The result shows that the stability of iodine in iodized salt is not ideal.There are iodine loss es of different extent at relatively high temperature.The amount of iodine losse s in iodized salt is influenced by temperature and heated time.The higher the te mperature and the longer the heated time are,the greater the amount of iodine lo sses is.