摘要
目的:昆布、海带、紫菜含有丰富的碘元素,是重要的膳食碘来源。对其中碘形态进行分析,明确无机碘和有机碘的分布,为科学补碘提供数据支持。方法:分别采购多批次昆布、海带和紫菜(包括坛紫菜、条斑紫菜)。样品经前处理后利用电感耦合等离子体质谱(ICP-MS)在氦气模式下测定各样品总碘含量,样品经液相色谱阴离子交换柱分离后测定无机碘含量,根据测定的总碘和无机碘含量计算得出样品有机碘含量。结果:昆布、海带、紫菜的总碘含量分别为(174.79±63.94)(124.81±72.94)(46.49±23.23)μg/g,其中无机碘所占比例分别为(86.76%±2.90%)(67.95%±9.29%)(29.85%±10.04%),差异有统计学意义(P<0.01)。紫菜中坛紫菜的无机碘含量占比(23.09%±2.54%)低于条斑紫菜(38.28%±9.45%),差异有统计学意义(P<0.05)。结论:昆布、海带中的碘大部分以无机碘形式存在,在紫菜中则主要以有机碘形式存在。
【Objective】Kelp,Kombu and Laver,rich in iodine elements,are important dietary iodine sources.The distribution of inorganic and organic iodine in their forms was analyzed to provide data support for scientific iodine supplementation.【Method】Multiple batches of kelp,Kombu and Laver(including Laver and Striped Laver)were purchased respectively.The samples were pretreated and the total iodine content of each sample was determined by inductively coupled plasma mass spectrometry(ICP-MS)under helium mode,and the inorganic iodine content of each sample was determined after separation by an anion-exchange column of liquid chromatography,and the organic iodine content of each sample was calculated from the measured total and inorganic iodine content.【Result】Total iodine content of kelp,Kombu and Laver were(174.79±63.94),(124.81±72.94)and(46.49±23.23)μg/g,respectively,and the proportion of inorganic iodine accounted for(86.76%±2.90%),(67.95%±9.29%)and(29.85%±10.04%),respectively,with statistically significant differences(P<0.01).The percentage of inorganic iodine content of pan Laver(23.09%±2.54%)was lower than that of striped nori(38.28%±9.45%),with statistically significant differences(P<0.05).【Conclusion】In kelp and Kombu,iodine mostly exists in inorganic form,while in Laver,it mainly exists in organic form.
作者
于微
谭洪兴
刘小兵
杨丽琛
刘小立
杨晓光
王俊
YU Wei;TAN Hong-xing;LIU Xiao-bing;YANG Li-chen;LIU Xiao-li;YANG Xiao-guang;WANG Jun(Shenzhen Polytechnic University,School of Food and Drug,Shenzhen 518055,China;Shenzhen Center for Chronic Disease Control,Shenzhen 518020,China;National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing 100050,China)
出处
《中国食物与营养》
2025年第2期77-81,共5页
Food and Nutrition in China
基金
国家自然科学基金(项目编号:81872624)
中国疾病预防控制中心营养与健康所营养标准体系建设项目
深圳职业技术大学校级科研启动项目(项目编号:6023312027K)。
关键词
昆布
海带
紫菜
碘形态
kelp
kombu
laver
iodine form
