调味盐中碘的测定  

The Determination of Iodine in Seasoning Salt

作　　者：张玲玲 赵毅 任青考 ZHANG Ling–ling;ZHAO Yi;REN Qing-kao(Engineering Technology Institute Co.,Ltd.of CNSIG,Tianjin 300450,China)

机构地区：[1]中盐工程技术研究院有限公司,天津300450

出　　处：《盐科学与化工》2022年第10期21-26,共6页Journal of Salt Science and Chemical Industry

摘　　要：文章叙述了碱性保护下、调味盐中的调味辅料经碳化并和强碱发生反应生成碳酸盐、经加酸复分解被除去后,检验调味盐中碘的方法。通过一系列条件实验找到了最佳操作方式,方法简便快速、准确,精密度高,解决了调味盐没有合适检验方法的问题。This article describes a method for the determination of iodine in seasoning salt under alkaline protection after the seasoning auxiliary materials are carbonized and react with strong alkali to form carbonate and removed by adding acid and double decomposition.Through a series of condition experiments,the best operation method was found.The method was simple,rapid,accurate and high precision,which solved the problem that there was no suitable test method for seasoning salt.

关 键 词：检验方法 碘 调味辅料 调味盐 

分 类 号：TS365[轻工技术与工程]