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。
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.
出处
《中国井矿盐》
CAS
北大核心
2004年第5期43-45,共3页
China Well and Rock Salt
