新疆烤馕中碘含量损失的初步研究  

Primary Study on Iodine Loss in Baking Uygur Food Nang

作　　者：徐也晴[1] 徐恩洁[2] 蒲丹[3] 李小虎[3] 段依敏[3] 

机构地区：[1]新疆医科大学公共卫生学院,乌鲁木齐830054 [2]新疆医科大学第一附属医院,乌鲁木齐830054 [3]新疆维吾尔自治区疾病预防控制中心,乌鲁木齐830002

出　　处：《地方病通报》2008年第1期40-42,共3页Endemic Diseases Bulletin

摘　　要：目的探讨碘盐加工烤馕中碘含量损失。方法用统一方法制作馕,按形状、加辅料的、出炉时间不同及改进工艺分组,用碱示灰化法测定处理样品,砷、铈氧化还原法测定碘含量。结果烤制时间短的馕碘损失较少,在烤好的刚出馕坑的馕上涂溶有碘盐调料的改进馕碘损失较少。结论要保持碘盐的稳定性,保证人群能够摄入足够生理所需要的碘,维持较高的碘营养水平,必须在烹饪过程中正确使用碘盐。为防治碘缺乏病,生活在新疆的居民最好食用改进工艺的馕。Objective To investigate the iodine loss of in baking Uygur food Nang with iodized salt. Methods Prepared with unified method, the Nang were divided into groups according to their shape, adding accessories or not, different discharge times and improved craft. The samples were detected with alkali -ash method and iodine contents were determined with arsenic -cerium oxidation -reduction method. Results Iodine lost a little with short baking time or with smearing dissolved iodized salt as soon as the food discharged. Conclusions In order to maintain the stability of iodized salt and prove the iodine for physiological requirements, keep higher level of iodine nutrition, it must add iodized salt correctly in cooking. Inhabitants in Xinjiang should take in Uygur food Nang baked with improved craft so as to control iodine deficiency disease.

关 键 词：碘缺乏病 碘损失 实验 烤馕 新疆 

分 类 号：R599.1[医药卫生—内科学] R151.3[医药卫生—临床医学]