Iodine Content of Processed Foods and Condiments Sampled in China, 2017-2019

Introduction: Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. Methods: From markets in 6 cities and e-commerce platforms, cereal, tuber, legume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 to 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. Results: After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95th percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g and 12 mg/100g respectively. Conclusion: Using iodized salt in processed foods is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the benefit and risk of iodine health.

浅析影响食用盐加碘生产工艺技术的因素和改进措施

从生产环节简要分析了影响食用盐加碘生产工艺技术的因素,并提出了改进措施,消除了加碘不稳定因素,实现了更加精准高质量生产。

碘化浸出液电沉积金的实验研究

针对碘化浸出液中金回收效率低、电能消耗高等问题,采用电沉积法从碘化浸出液中回收金。通过单因素条件实验,考察了阴极液金浓度、阳极液碘质量分数、阳极液碘与碘化钾摩尔比、槽电压和电解时间对金沉积率和电流效率的影响,确定最佳沉积金工艺条件。结果表明:当阴极液金质量浓度为20 mg/L时,最佳沉积金工艺条件为阳极液碘质量分数0.6%、阳极液碘与碘化钾摩尔比1∶8、槽电压12 V,电解时间2 h,金沉积率和电流效率分别为96.18%和2.35%。该研究完善了碘化法浸金工艺中浸出液的回收问题,为实现规模化生产提供了支持。

盐源县2004.4～2007.4盐业生产加工企业和居民户碘盐监测结果分析

目的:了解盐源县盐业生产加工企业(盐源盐厂)碘加入量和居民户食用盐含碘量状况,为消除碘缺乏病防治工作提供科学依据。方法:按《四川省碘盐监测实施方案》抽样,对盐业生产加工企业的碘盐和居民户食用碘盐监测结果进行分析。结果:检测盐业生产加工企业盐样324份,碘盐合格率100%。检测居民户盐样802份,碘盐覆盖率100%,碘盐合格率97.13%,合格碘盐食用率97.13%,非碘盐率为0。结论:盐源县盐业生产加工企业生产加工的碘盐合格率为100%。居民户碘盐合格率为97.13%,已达到标准要求,但仍有部分居民户存在食用不合格碘盐情况,应加强居民户正确使用、储存碘盐的宣传力度,提高合格碘盐食用率。

响应面法优化碘化浸出液中碘的回收工艺

针对碘化浸出液中回收碘的效率低、经济成本高等问题,考察阴极液金质量浓度、阳极液碘质量分数、阳极液碘与碘化钾物质的量比、槽电压和电解时间对碘回收率的影响,采用响应面分析法对工艺进行优化。结果表明:以阳极液碘质量分数、槽电压、电解时间为变量因素,其主效应关系由大到小依次为电解时间、槽电压、阳极液碘质量分数,并得出以碘回收率为响应值的二阶回归方程。在阴极液金质量浓度20 mg/L、阳极液碘质量分数0.7%、阳极液碘与碘化钾物质的量比1∶6、槽电压13 V、电解时间3.5 h的最佳工艺条件下,碘回收率达到81.67%,与模型预测值82.05%十分接近,证明响应面优化得到的二次多项式模型是合理可靠的。该回收工艺可为碘化浸金实现工业化应用提供支持。

浅谈提高加碘精度的生产工艺方法

本文简述了我国目前碘盐生产工艺设备现状,进行分析对比;结合国家卫生部即将出台的新的碘含量标准,从实际出发提出了适应新形势生产高精度碘盐的工艺方法建议。希望对碘盐生产企业能有所借鉴。

干式法双位加碘工艺在制盐生产上的研究应用

详尽介绍了干式法双位加碘工艺的可行性、技术要点、应用效果及所产生的经济效益。