摘要
文章主要介绍了一种有机硒食用盐的研究与开发,对富硒西兰花提取液中硒的形态进行分析,证明了富硒西兰花提取液中90%以上为有机硒,且大部分以硒甲基硒代半胱氨酸形式存在;实验对有机硒食用盐的配方进行研究,确定所选用的碘强化剂为碘化钾,并对产品稳定性进行研究,证明了产品保质期可达2a以上。
The article mainly introduced the research and development of an organic sele-nium edible salt.The experiment analyzed the form of selenium in the extraction solution of sele-nium rich broccoli,and proved that more than 90%was organic selenium,and most of it exists in the form of Se-methylselenocysteine.The experiments researched the formula of organic selenium edible salt,and determined the potassium iodide as the iodine fortifier of the product.We studied the stability of the organic selenium edible salt,the results proving that the shelf life of the product can be more than 2 years.
作者
崔志强
周莹
CUI Zhiqiang;ZHOU Ying(Engineering Technology Institute Co.,Ltd.of CNSIG,Tianjin 300450,China)
出处
《盐科学与化工》
CAS
2024年第6期38-41,共4页
Journal of Salt Science and Chemical Industry
关键词
西兰花
有机硒
碘强化剂
食用盐
Broccoli
Organic selenium
Iodine fortifier
Edible salt
