加碘精制食盐中碘酸钾的稳定性及其影响因素研究

目的：研究加碘精制食盐中碘酸钾在存储期间的稳定性及其影响因素。方法：在大理市内随机收集同一批次的碘盐样品40份，按设计要求分别存放，每隔3个月观察1次，连续3次，采用直接碘量法检测样品碘含量。结果：在阴暗的条件下，不论是以罐装或袋装的方式存放，碘样中碘的含量均值之间的差异有统计学意义，提示有碘损失。在明处的条件下，以开口方式及带盖罐装的方式存放的碘样中碘的含量均值之间的差异有统计学意义，提示有碘损失；而以小塑料袋密封的方式存放的碘样中碘的含量均值之间的差异无统计学意义，提示未发生明显碘损失。结论：经8个月的观察，发现除了以明处小塑料袋密封这种存放方式外，其他的存放方式碘都有损失，但损失量少；食盐质量、存放环境以及碘盐生产或采样时混匀程度均会影响碘含量变化而发生变异。

Study on Stability of Potassium Iodate in Iodized Salt

Objective] To understand the stability of potassium iodate in iodized salt during storage and its influencing factors Method] To- tally 40 salt samples were randomly collected from Dali city and stored locally with the requirement of design. Iodine contents of samples from each package were measured every there months. Result] Under dark condition, no matter the salt was stored in cans or bags there was difference in mean iodine content among 3 measurements, which indicated iodine loss over eight months. Under bright condition, the salt stored in a opened way stored in a seal had difference in mean iodine content, which indicated iodine loss. While, the mean iodine content of the salt stored in seal bags had no difference, which indicated no iodine loss. Conclusion] There was iodine loss during 8 months storage except those stored in bags, which in seal way and under bright condition. The salt quality, storage condition and homogeneity of iodization process or sample collection are all important factors to produce large variations in iodine content.