摘要目的 用新疆市场上销售的碘盐和当地产的土盐烤制馕,探索馕作为补碘载体的可行性.方法 采用新疆当地馕坑和打馕的传统方法,取30 g碘盐和30 g土盐,分别加水后各与2 kg面粉混合,烤制两种馕即碘盐馕和土盐馕各10个.分别取两种馕的上皮部,炉壁部、混合部(上下及中间),采用食品中碘的碱灰化-砷铈催化分光光度测定法,测定两种馕及其不同部位的含碘量,并与成人及儿童每天摄碘推荐量进行比较.结果 碘盐馕含碘量为(0.654±0.076)mg/kg,远远高于土盐馕的含碘量[(0.075 ±0.022)mg/kg],二者比较差异有统计学意义(t=13.520,P<0.01).碘盐馕和土盐馕的上皮部、炉壁部、混合部含碘量分别为(0.700±0.100)、(0.064 ±0.029)mg/kg,(0.647 ±0.076)、(0.070 ±0.019)mg/kg,(0.659 ±0.073)、(0.073 ±0.030)mg/kg,两种馕相同部位比较,差异有统计学意义(t值分别为3.826、4.201、4.103,P均<0.01),同种馕不同部位比较,差异无统计学意义(F值分别为0.220、0.190,P均>0.05).结论 采用碘盐烤制的馕含碘量高于当地产的土盐烤制的馕,同种馕的不同部位含碘量没有明显的不同,鉴于馕作为主食,在当地具有普遍性,采用碘盐烤制的馕可作为有效补碘载体.

abstractsObjective To explore the feasibility of iodized Nang(bread) prepared with iodized salt and non-iodized rock salt as vehicle of iodine. Methods Two kinds of Nang, each of 10 respectively, were grilled with 30 g iodized salt water and non-iodized rock salt water mixed with 2 kg flour by the local cooker, then put inside of Nang oven using traditional methods of grilled Nang in Xinjiang. The samples were collected from different parts of Nang, including the layers facing oven wall and the fire, as well as inside of Nang. The method for determination of iodine in foodstuff by dry ashing As ~Ⅲ-Ce~(4+) catalytic spectrephotometry was used to determine iodine concentration in Nang. Results Iodine content in iodized and non-iodized Nang was (0.654 ± 0.076)mg/kg and (0.075 ± 0.022)mg/kg, respectively. In addition, Iodine content in two kinds of Nang was significantly different and iodine content of Nang with iodized salt was much higher than that with non-iodized rock salt(t = 13.520, P <0.01 ). Iodine content in two kinds of Nang from the layers facing oven wall and the fire, as well as inside of Nang were (0.700 ± 0.100), (0.064 ± 0.029)mg/kg; (0.647 ± 0.076), (0.070 ± 0.019)mg/kg; (0.659 ± 0.073), (0.073 ±0.030)mg/kg, respectively. Iodine content in two kinds of Nang of the same parts was significantly different(t =3.826,4.201,4.103, all P < 0.01 ). There was no significant difference of iodine content in different parts of the same kind of Nang(F = 0.220,0.190, all P > 0.05). Conclusions Grilled Nang with iodized salt contains sufficient iodine, and the iodine content of the same kind of Nang in different parts has no significant difference. Our studydemonstrated that Nang is a vehicle available for iodine fortification since Nang is very popular food for local population in Xinjiang.