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目的分析福州市售调味品碘含量,为居民膳食碘摄入量研究提供基础数据。方法按照《中国食物成分表》(2004年)调味品种类,采集福州市某大型连锁超市各品牌调味品106种,食用盐碘含量测定采用直接滴定法,其它调味品应用砷铈催化分光光度法测定碘含量。结果各种调味品碘含量中位数及范围:食用盐2320.00(2 230～2 440)μg/100g、28种酱油2.98(未检出～113.5)μg/100g、4种蚝油3.00(0.32～58.91)μg/100g、4种鱼露20.02(8.07～56.74)μg/100g、12种料酒0.88(未检出～7.20)μg/100g、12种醋1.63(未检出～63.12)μg/100g、12种香辛料19.38(10.54～170.21)μg/100g、13种味精0.30(未检出～154.62)μg/100g、8种鸡精21.64(2.75～193.08)μg/100g、12种酱类28.75(1.32～183.86)μg/100g,结论不同种类调味品碘含量不同,同类调味品不同品牌其碘含量也不同,调味品碘含量对碘摄入量的贡献率也不容忽视。本研究为评价居民膳食碘摄入提供了基础数据。
Objective To analyze the iodine content of condiments in Fuzhou and provide the basic data for the study of dietary iodine intake of residents. Methods According to “China Food Ingredient List” (2004) condiment types, we collected 106 brands of condiments from a large supermarket chain in Fuzhou City. The iodine content of edible salt was measured by direct titration method. Other condiments were analyzed by arsenic and cerium catalytic spectrophotometry Determination of iodine content. Results The median iodine content of various condiments and their ranges were 2320.00 (2 230 ~ 2 440) μg / 100g for edible salt, 2.98 (undetected ~ 113.5) μg / 100g for 28 kinds of soy sauce, 3.00 (0.32 ~ 58.91 ) (μg / 100g), 4 kinds of fish sauce 20.02 (8.07 ~ 56.74) μg / 100g, 12 kinds of cooking wine 0.88 (undetected ~ 7.20) μg / 100g, 12 kinds of vinegar 1.63 Spices of 19.38 (10.54-170.21) μg / 100g, 13 kinds of MSG 0.30 (~ 154.62 not detected) μg / 100g, 8 kinds of chicken serum 21.64 (2.75-193.08) μg / 100g and 12 kinds of soils 28.75 (1.32-183.86) μg / 100g, Conclusion different types of condiments iodine content of different condiments of different brands of iodine content is also different condiments iodine content of the contribution rate of iodine intake can not be ignored. This study provides the basic data for evaluating residents’ dietary iodine intake.