摘要
采用紫外分光光度法测定模拟炒菜时食盐中碘的含量。结果表明,在最大吸收波长350 nm处,碘含量在0～1.6μg/ml时呈线性关系,回归方程为A=0.383 7C-0.001 5。模拟炒菜样品在经过不同高温和加入佐料处理后,食盐中的碘含量均或多或少地流失。
The iodine content of table salt in cooking simulation was determined by UV spectrophotometry. The results showed that iodine content kept good liuearity relationship in the scope of 0 - 1.6 μg/ml at the maximum absorbance wavelength of 350 nm. And the regression equation was A =0. 383 7C -0.001 5. After different cooking temperatures and adding seasoning of cooking simulation samples, all the iodine content of iodized salt was lost.
出处
《安徽农业科学》
CAS
北大核心
2009年第31期15095-15096,共2页
Journal of Anhui Agricultural Sciences
基金
运城学院院级科研项目(2009007)
关键词
碘
食盐
紫外分光光度法
Iodine
Table salt
UV spectrophotometry
