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利用反应式:I~-+3Br_2+3H_2O→IO_3+6Br+6H~+;IO_3~-+51~-+6H~+”→3I_2O+3H_2O将样品中的微量碘放大一定倍数,从而提高测定的准确性和灵敏度,再利用分光光度法测定碘的含量,分析碘盐在烹调中碘的损失.试验结果表明:碘盐中的碘随加热时间延长、温度的升高,损失量逐步增加,如炒菜开始时放入碘盐,碘的食用率仅为12.58％,中途放入,食用率为66.11％,起锅时放入,食用率可达到92.06％;烹调加醋碘食用率为39.70％,而不加醋时食用率为59.86％,且动物油脂对碘的损失大于植物油脂,其食用率仅为5.23%.
Using the reaction formula: I ~ - + 3Br_2 + 3H_2O → IO_3 + 6Br + 6H ~ +; IO_3 ~ - + 51 ~ - + 6H ~ + "→ 3I_2O + 3H_2O will sample a small amount of iodine amplification a certain multiple, thereby increasing the measured Accuracy and sensitivity, and then the content of iodine was determined by spectrophotometry and the iodine loss in cooking was analyzed.The results showed that the iodine salt increased gradually with the heating time and the temperature increased, Iodized salt was added into the cooking at the beginning. The iodine consumption rate was only 12.58%, which was put in halfway. The edible rate was 66.11%. When the pot was put into the pot, the eating rate could reach 92.06%. The cooking iodine consumption rate was 39.70% Without vinegar consumption rate of 59.86%, and animal fat loss of iodine greater than vegetable oil, its consumption rate was only 5.23%.