食用盐中碘的价值越来越被大家重视,世界上碘在食用盐中的加入一般有碘化钾和碘酸钾两种.碘酸钾能稳定地存在于食用盐中,而碘化钾要求非常严格的保存和使用条件,否则就会变质.我国食用盐中一般加入的都是碘酸钾,但是一些生产粗盐的小产家可能加入碘化钾.设计了采用比色法区分食用盐中碘的成分,ICP-MS法测定碘的含量的办法.在分析碘含量时确认准确度、精密度、检出限、加标回收率等指标.检出限能达到0.027 mg/g,加标回收率在92％至105％之间,精密度指标RSD(％)在1.41％到3.74之间,国家标准物质测定结果在规定范围内.%The value of iodine in salt is becoming more and more important. There are two kinds of iodine in the edible salt, including potassium iodide and potassium iodate. Potassium iodate can be stable in edible salt, while potassium iodide requires very strict preservation and use conditions, otherwise it will deteriorate. In China, potassium iodate is generally added to edible salt, but some small producers who produce coarse salt may add potassium iodide into salt. In this experiment, a colorimetric method to distinguish iodine from edible salt was designed, and the content of iodine was determined by ICP-MS. In the analysis of iodine content, the accuracy, precision, detection limit and recovery rate were confirmed. The detection limit of the method can reach 0.027 mg/g, and the recovery rate is between 92％ and 105％.
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