影响食用盐碘含量检验结果的因素分析  

Analysis of Factors Affecting the Test Results of Iodine Content in Edible Salt

作　　者：张亚静 郭蓉 ZHANG Yajing;GUO Rong(Gansu Province Salt Affairs Safety Monitoring Center,Lanzhou 730000,China)

机构地区：[1]甘肃省盐务安全监测中心,甘肃兰州730000

出　　处：《盐科学与化工》2024年第6期35-37,49,共4页Journal of Salt Science and Chemical Industry

基　　金：甘肃省市场监督管理局科技计划项目(SSCJG-SP-202122)。

摘　　要：食用盐中碘含量的检验是确保食用盐质量安全的一种重要手段,探究影响食用盐碘含量检验结果的因素,为更加真实准确反映食用盐碘含量检验结果提供参考。结果显示:对食用盐样品进行研磨处理后,再通过氧化还原滴定法可测得食用盐样品中的总碘含量,以湖盐为原料生产的食用盐比井矿盐和海盐在测定结果中碘含量偏高,以此提出优化食用盐碘含量检验结果的措施建议。The test of iodine content is an important means to ensure the quality and safety of edible salt.The factors affecting the test results of iodine content of edible salt were explored,which provided a reference for a more true and accurate reflection of the test results of iodine con-tent.The results showed that the total iodine content in the edible salt sample could be measure by redox titration after grinding the edible salt sample,and the iodine content of lake salt is higher than that of edible salt produced from well mineral salt and sea salt.Based on this,suggestions for measures to optimize the test results of iodine content of edible salt are proposed.

关 键 词：食用盐 碘含量 直接滴定法 氧化还原滴定法 研磨处理 

分 类 号：TS37[轻工技术与工程]