CAJ | 학술논문

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.
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.