Sodium thiosulphate and neutron activation determinaion of iodine content in samples of 18 Sargassum species collected in Guangdong and Guangxi Devince in April 1996 shawed large differences (0.47 × 10-3 in Sarga...Sodium thiosulphate and neutron activation determinaion of iodine content in samples of 18 Sargassum species collected in Guangdong and Guangxi Devince in April 1996 shawed large differences (0.47 × 10-3 in Sargassum hemiphyllum, 0.56 × 10-3 in Sargassum assimile, and 4.5 × 10-3 in Sargassum vachellianum). Traditional titration analysis and neutron activation analysis for determination of total iodine yielded similar results showing that certain Sargassum species had high capacity to accumulate iodine.展开更多
<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Faci...<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. <b>Methods:</b> From markets in 6 cities and e-commerce platforms, cereal, tuber, le</span><span style="font-family:;" "="">gume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 t<span>o 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. <b>Results:</b> After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95<sup>th</sup> percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other 展开更多
文摘Sodium thiosulphate and neutron activation determinaion of iodine content in samples of 18 Sargassum species collected in Guangdong and Guangxi Devince in April 1996 shawed large differences (0.47 × 10-3 in Sargassum hemiphyllum, 0.56 × 10-3 in Sargassum assimile, and 4.5 × 10-3 in Sargassum vachellianum). Traditional titration analysis and neutron activation analysis for determination of total iodine yielded similar results showing that certain Sargassum species had high capacity to accumulate iodine.
文摘<span style="font-family:;" "=""><strong>Introduction</strong><strong>:</strong></span><span style="font-family:;" "=""> Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. <b>Methods:</b> From markets in 6 cities and e-commerce platforms, cereal, tuber, le</span><span style="font-family:;" "="">gume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 t<span>o 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. <b>Results:</b> After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95<sup>th</sup> percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other
