加碘盐烹饪过程中碘损失的研究  

Study on Iodine Losses of the Iodined Salt in the Cooking Process

作　　者：王欣[1] 石福增[2] 苏亚楠[1] 边建朝[1] 

机构地区：[1]山东省地方病防治研究所,济南250014 [2]山东省济南市卫生局卫生监督所

出　　处：《中国预防医学杂志》2006年第4期261-263,共3页Chinese Preventive Medicine

基　　金：山东省人民政府;山东省国土资源厅资助(1212010310306)

摘　　要：目的对碘盐中碘的稳定性进行研究,为正确使用碘盐提供依据。方法模拟不同烹饪过程进行试验研究。结果碘盐中碘的损失量受烹饪方式及烹饪时间的影响,经220℃干炒或油炸,碘损失量明显,在油炸3min后,碘含量减少25.0%;6min减少47.1%;12min减少66.7%,受热时间的延长,碘损失量增加。结论为确保碘缺乏病防治效果,制作食物应尽量选择煮、蒸等烹饪方式,避免油炸、干炒等高温烹饪方式,同时制作食物时应尽量缩短加放食盐后的烹饪时间,提倡食物制熟后加盐。Objective To study the stability of iodine in iodined salt and provide the evidence to use iodined salt correctly. Methods The experimental study was carried out under simulated cooking conditions like parching or fating above 220℃ . Results The amount of iodine losses in iodined salt was influenced by food cooking ways and heated time.The amont of iodine losses was evident in parching or fating way and the longer the heated time was, the greater the amont of iodine losses was.The iodine of iodized sah was redueed by 25.0% , 47.1% and 66.7%respectively after fried for 3min, 6 min and 12 min. Conclusion In order to ensure the prevention of iodine deficiency, the cooking ways like steaming and boiling food should be elected and parching or fring should be avoided as much as possible. Meanwhile, the heated time should be shortened as far as possible after adding iodined salt.

关 键 词：碘盐 烹饪方式 碘损失量 实验研究 

分 类 号：R151[医药卫生—营养与食品卫生学]