【摘要】 利用反应式:I^-+3Br₂+3H₂O→IO₃+6Br+6H⁺;IO₃^-+51^-+6H⁺”→3I₂O+3H₂O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%.更多还原

【Abstract】 Using the action equation: I- + 3Br2 + 3H2O = IO3- + 6Br- + 6H + IO3- + 5I- + 6H+ = 3I2 + 3H2O, you can magnify the content of little iodine in the sample to certain times you want, thus raise the accuracy and sensitivity of survey. Then with spetrophotometric method detect the content of the iodine. At last the less of the iodine salt in cooking can be analysed. The experiment proves, the loss of iodine can rise with time prolongation, temperature rising. For example: At the beginning of cooking with the iodine salt is added, the power of use is 12.58% ; at the middle of cooking 66.16% ; at the end of cooking the use is 92.06% . The power of use is 39.70% in the cooking with vinegar, and without it 59.86% . The influence of the fruit and vegetable oil and the power of use with the animal oil is 5.23 % .更多还原