| 加碘食盐中碘损失的实验研究(Ⅱ) |
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| 引用本文： | 刘会媛,白鹤英.加碘食盐中碘损失的实验研究(Ⅱ)[J].中国井矿盐,2004,35(5):43-45. |
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| 作者姓名： | 刘会媛 白鹤英 |
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| 作者单位： | 唐山师范学院,河北,唐山,063000 |
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| 摘 要： | 采用氯化钠增敏光度法研究了在模拟烹饪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,加碘食盐中碘的稳定性受温度与受热时间的影响较大,受热温度越高,碘损失越多;受热时间越长,碘损失越多.
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| 关 键 词： | 加碘食盐 稳定性 碘损失 碘酸钾 |
| 文章编号： | 1001-0335(2004)05-0043-03 |
| 修稿时间： | 2004年5月8日 |
Experimental Study on Iodine Losses in Iodized Edible Salt(Two) |
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| Liu Huiyuan,Bai Heying.Experimental Study on Iodine Losses in Iodized Edible Salt(Two)[J].China Well and Rock Salt,2004,35(5):43-45. |
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| Authors: | Liu Huiyuan Bai Heying |
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| Abstract: | The stability of iodine in iodized salt under simulated cooking conditions is studied with sodium chloride reinforcing spectrophotomertry.The result shows that the stability in iodized salt is not ideal. There are iodine losses of different extent at relatively high temperature. The amount of iodine in iodine losses in iodized salt is influenced by temperature and heated time. The higher the temperature and the longer the heated time are, the greater the amount of iodine losses is. |
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| Keywords: | Iodized salt stability iodine losses potassium iodate |
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