安徽农业科学
安徽農業科學
안휘농업과학
JOURNAL OF ANHUI AGRICULTURAL SCIENCES
2009年
31期
15095-15096
,共2页
碘%食盐%紫外分光光度法
碘%食鹽%紫外分光光度法
전%식염%자외분광광도법
Iodine%Table salt%UV spectrophotometry
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0~1.6 μg/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.
採用紫外分光光度法測定模擬炒菜時食鹽中碘的含量.結果錶明,在最大吸收波長350 nm處,碘含量在0~1.6 μg/ml時呈線性關繫,迴歸方程為A=0.383 7C-0.001 5.模擬炒菜樣品在經過不同高溫和加入佐料處理後,食鹽中的碘含量均或多或少地流失.
채용자외분광광도법측정모의초채시식염중전적함량.결과표명,재최대흡수파장350 nm처,전함량재0~1.6 μg/ml시정선성관계,회귀방정위A=0.383 7C-0.001 5.모의초채양품재경과불동고온화가입좌료처리후,식염중적전함량균혹다혹소지류실.
Department of Applied Chemistry, Yuncheng University, Yuncheng, Shanxi 044000)
The iodine content of table salt in cooking simulation was determined by UV spectrophotometry. The results showed that iodine content kept good linearity relationship in the scope of 0 - 1. 6 μg/ml at the maximum absorbance wavelength of 350 nm. And the regression equation was 4=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.