测定食盐碘含量及其影响因素研究  

Research on Temperature Effect and Determination of Iodine Content in Iodacted Salt

作　　者：额尔登桑[1] 耐登[1] 柴志波[1] 

机构地区：[1]内蒙古师范大学化学与环境科学学院,内蒙古呼和浩特010022

出　　处：《食品研究与开发》2012年第2期126-130,共5页Food Research and Development

基　　金：内蒙古自治区科技计划项目资助(20080502)

摘　　要：用碘离子选择性电极测定食盐中碘含量并对影响因素进行探讨。在Na2SO3作还原剂,双盐桥甘汞电极作参比电极的条件下,引入表面活性剂,使碘离子的浓度在2.0×10-7mol/L^1.0×10-2mol/L范围内的对数与响应电位值呈良好的线性关系。试验结果显示:碘盐中的碘含量为27.22 mg/kg,均达到国家标准,同时讨论温度、时间等对碘含量的影响。碘的回收率在94.99%～106.3%之间,相对标准偏差RSD≤3.23%。Determinate the Iodine in table salt by Iodine Ion-selective electrode and then discusse about it＇s influence factors.Take Na2SO3 as a reductant,in the double salt bridge GanGong for the reference electrode sitnatoin,inducted surfactant,that makes the iodine ion concentration within 2.0×10-7 mol/L-1.0×10-2 mol/L the scope of the logarithmic and response potential value was good linear relationship.The results showed that： the iodine content in Table Salt is 27.22 mg/kg,all had reached national standards.At the same time discussed the influence about the temperature,time and so on.The recovery are between 94.99 %-106.30 %,The relative standard deviation（RSD） is not more than 3.23 %.

关 键 词：离子选择性电极 食盐 影响因素 碘损失 

分 类 号：TS37[轻工技术与工程]