加碘食盐中碘损失的研究  

Study on the loss of the iodine in salt

作　　者：李松栋 张颖 张翠红 程雪松 LI Songdong;ZHANG Ying;ZHANG Cuihong;CHENG Xuesong(Department of Chemistry and Chemical Engineering, Taiyuan Institute of Technology, Taiyuan Shanxi 030008, Chin)

机构地区：[1]太原工业学院化学与化工系,山西太原030008

出　　处：《山西化工》2018年第2期9-11,共3页Shanxi Chemical Industry

摘　　要：采用氧化还原滴定法研究了沸腾时间、酸度、高温,自然存放等条件对碘盐中碘损失的影响。结果表明,碘盐在煮沸状态下,随加热时间的延长,碘损失率逐渐增大,损失率可达21%;碘盐在加入白醋的条件下煮沸,随加热时间的延长,碘损失率逐渐增大,损失率可达30%,且酸性越强,越早加入白醋,碘损失越大;碘盐在高温(200℃)下加热,碘损失速度加快,大约60s,损失率达到20%;存放条件(30d)对碘的损失基本没有影响。This paper studied the effects of the iodine loss in salt by redox titration method.The effects included the boiling time,acidity,high temperature and storage condition.The results showed that the iodine loss rate of iodized salt was gradually increasing with the heating time and the loss rate reached 21%.The iodine loss rate was also gradually increasing by adding white vinegar to boiling water with the heating time and the loss rate reached 30%.The stronger the acid was,the sooner by adding white vinegar,the greater the iodine loss was.Iodized salt is heated under high temperature（200℃）and the iodine loss rate was rapidly increasing and reached 20% after 60 seconds,and storage conditions didn＇t play a role in the iodine loss.

关 键 词：碘损失 氧化还原滴定 时间 

分 类 号：O613.44[理学—无机化学]