浸泡时间对淡干海带碘含量的影响  

The Effect of Soaking Time on the Iodine Content of Dried Kelp

作　　者：邢建辉 XING Jianhui(Tongling Testing Center for Food and Drug Control,Tongling 244000,China)

机构地区：[1]铜陵市食品药品检验中心,安徽铜陵244000

出　　处：《现代食品》2022年第1期155-158,共4页Modern Food

摘　　要：本实验通过紫外分光光度法测定海带中碘含量,研究了浸泡时间对淡干海带碘含量的影响。结果表明,淡干海带经淡水浸泡后会损失大部分碘,浸泡10 min后,会损失80%的碘,随着浸泡时间的延长,碘的损失量增加。浸泡0.5 h以上,海带含碘量随时间的加长变化幅度减小,保持在较低值。浸泡1 h后会损失91%的碘,并基本保持不变。为减少海带中碘的损失,淡干海带在食用前浸泡时间应少于10 min。In this experiment,the iodine content in kelp was determined by ultraviolet spectrophotometry,and the effect of soaking time on the iodine content of dried kelp was studied.The results showed that most of the iodine would be lost after fresh water soaked kelp,and 80% of the iodine would be lost after 10 minutes of soaking.As the soaking time prolonged,the amount of iodine loss would increase.After soaking for more than half an hour,the iodine content of kelp will decrease with time and keep at a low value.91 % of iodine will be lost after soaking for 1 h,which remains basically unchanged.In order to reduce the loss of iodine in kelp,the soaking time of dried kelp should be less than 10 minutes before eating.

关 键 词：淡干海带 碘含量 紫外分光光度法 浸泡时间 

分 类 号：S946.1[农业科学—水产养殖]