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本实验研究了含碘食盐中碘在食物烹调中的保留率，以及食物对含碘食盐中碘的保留率的影响，选择市售的蔬菜，按民间常用的烹调方法烹调，并规定了各种烹调方法的详细步骤。采用碳酸钾固定碘，在５５０℃下硫酸锌助灰化，砷铈接触比色法测定碘含量。不同烹调方法对含碘食盐中碘的保留率影响不同。炖和蒸的烹调方式使碘的保留率一般大于炒的。烹调过程中不同蔬菜对碘盐中碘的保留率有一定的影响，茄果类、叶菜类、根茎类、豆类在炒的过程中碘保留率依次为８４．２％，５６．９％，４４．５％，３６．６％。茄果类、根茎类、豆类、畜肉类在炖的过程中碘保留率依次为６６．１％，５３．４％，４７．０％，４３．２％。食物中的有机碘稳定性高于含碘食盐中的无机碘
This experiment studied the retention of iodine in foods containing iodine and the effect of food on the retention of iodine in iodized salt. Commercially available vegetables were selected and cooked according to the common cooking methods in the country, Detailed steps of cooking method. Potassium carbonate was used to fix iodine. At 550 ℃, zinc sulphate was used to aid in ashing. The content of iodine was determined by arsenic and cerium contact colorimetry. Different cooking methods have different effects on the retention of iodine in iodized salt. Stewed and steamed cooking methods make iodine retention rates generally greater than speculation. The retention rate of iodine in different vegetables during cooking process had a certain impact. The retention rates of iodine in soya, leafy vegetables, rhizomes and beans during the cooking process were 84.2%, 56.9% , 44.5%, 36.6%. The retention rates of solanaceous, rhizome, legume and livestock meat during the stewing process were 66.1%, 53.4%, 47.0% and 43.2%, respectively. Organic iodine in food is more stable than inorganic iodine in iodized table salt