低钠盐变色原因探究  

Study on the Causes of Discoloration of Low Sodium Salt

作　　者：韦东余 胡姝 徐珊珊 WEI Dongyu;HU Shu;XU Shanshan(School of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Lianyungang Comprehensive Inspection and Testing Center for Quality and Technology,Lianyungang 222002,China)

机构地区：[1]江苏海洋大学食品科学与工程学院,江苏连云港222005 [2]连云港市质量技术综合检验检测中心,江苏连云港222002

出　　处：《现代食品》2023年第11期150-152,160,共4页Modern Food

摘　　要：在实际生产中,存在低钠盐变黄现象,不利于产品销售和企业发展。本文从低钠盐主要原料氯化钾入手,研究其主含量、碘含量和溴含量,以此来探究变色原因。结果显示,氯化钾主含量均在99.0%以上,符合相应产品标准。碘含量基本在10 mg·kg^(-1)以下。溴含量在39.90~1226.27 mg·kg^(-1),数据较大且分散。通过在低钠盐中添加不同含量溴标准物质发现,溴添加量变大,低钠盐的变色时间随之缩短。由此推出,溴是影响低钠盐变色的主要原因,为后期的实验提供了研究方向。In actual production,there is a phenomenon of low sodium salt turning yellow,which is not conducive to product sales and enterprise development.This article starts with potassium chloride,the main raw material of low sodium salt,and studies its main content,iodine content,and bromine content to explore the causes of discoloration.The results showed that the main content of potassium chloride was above 99.0%,meeting the corresponding product standards.The iodine content is basically below 10 mg·kg^(-1).The bromine content ranges from 39.90 mg·kg^(-1) to 1226.27 mg·kg^(-1),with large and scattered data.By adding different amounts of bromine reference materials to low sodium salts,it was found that the amount of bromine added increased,and the discoloration time of low sodium salts decreased.Therefore,bromine is the main reason that affects the discoloration of low sodium salts,providing a research direction for later experiments.

关 键 词：低钠盐 变色 碘含量 溴含量 

分 类 号：TS37[轻工技术与工程]