摘要
目的 观察碘酸钾碘盐在厨房和仓库存放期间的稳定性及其影响因素。方法 在全国范围内收集碘盐样品 5 72份 ,按设计要求分别存放在自家厨房和加碘厂仓库 ,并记录温度和湿度 ,1年期间连续观察 5次 ,采用国家标准测定方法由同一个实验室检测样品碘含量。结果 1连续 5次检测 ,样品碘含量均值之间的差异无显著意义 (F =1.792 ,P =0 .12 8) ,提示未发生明显碘损失 ;2同一份样品 5次检测结果存在不同程度的变异 ,经统计样品碘含量与其基础值 (第 1次检测结果 )之间存在一定的偏差 ,但正、负偏差出现的概率几乎相等 ,再次提示未发生明显碘损失 ;3经多因素分析发现原盐、粉洗盐、日晒盐以及大袋包装的库存盐容易发生碘含量变异而产生较大偏差 ;存放环境的温度和湿度也是两个重要的影响因素。结论 碘酸钾碘盐是相当稳定的 ,经 1年时间的存放 ,未发现明显碘损失 ;但食盐质量。
Objective To observe the stability of iodized salt and its affective factors during storage.Methods Total 572 salt samples were collected from whole country and stored locally in kitchens and factory storehouses with different packages for one year period, and the room temperature and humidity were recorded regularly. Every three months samples from each package were sent to a laboratory for measuring iodine content.Results ①There was no difference in mean iodine content among 5 measurements (F=1.792,P=0.128), which indicated no iodine loss over one year.②However, some variations in iodine content were found in all samples when test values were compared with their baseline value measured from the first day sample. But the probability of the bias to the baseline value occurred in positive and negative was almost equal, which indicated again no iodine loss.③After multiple factorial analysis we found that the raw salt, crushed/washed salt, sun evaporated salt and sack packaged salt were easier to produce larger variation of iodine content, and temperature and humidity were also two importantly affective factors.Conclusions Iodized salt (KIO 3) is quite stable with no iodine loss during one year storage. The salt quality, storage conditions and homogeneity of iodization process or sample collection are all important factors to produce large variations in iodine content.
出处
《中国地方病学杂志》
CAS
CSCD
北大核心
2002年第4期281-283,共3页
Chinese Jouranl of Endemiology
基金
卫生部疾病控制司基金资助 (2 0 0 0 -0 4- 2 0 0 1-0 6)
关键词
碘酸钾碘盐
稳定性
影响因素
iodized salt(KIO 3)
stability
affective factors
