中国食物与营养2013，Vol.19Issue(2)：76-78,3.
加碘精制食盐中碘酸钾的稳定性及其影响因素研究
Study on Stability of Potassium Iodate in Iodized Salt
史亮晶 1杨红菊 1宁浩 1田崇浩 1王金勇1
作者信息
摘要
Abstract
[Objective] To understand the stability of potassium iodate in iodized salt during storage and its influencing factors [Method] Totally 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.关键词
碘酸钾/碘盐/稳定性/影响因素Key words
potassium iodate/ iodized salt/ stability/ influencing factor引用本文复制引用
史亮晶,杨红菊,宁浩,田崇浩,王金勇..加碘精制食盐中碘酸钾的稳定性及其影响因素研究[J].中国食物与营养,2013,19(2):76-78,3.
