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乳业科学与技术 ›› 2021, Vol. 44 ›› Issue (5): 63-67.DOI: 10.15922/j.cnki.jdst.2021.05.012

• 专题论述 • 上一篇    

乳及乳制品中碘含量及检测技术研究进展

武伦玮, 刘丽君, 段国霞, 唐烁, 刘春霞, 李翠枝   

  1. （内蒙古伊利实业集团股份有限公司，内蒙古 呼和浩特 010110）
  • 出版日期:2021-09-01 发布日期:2021-11-01

Progress in Analytical Techniques for Iodine in Milk and Dairy Products

WU Lunwei, LIU Lijun, DUAN Guoxia, TANG Shuo, LIU Chunxia, LI Cuizhi   

  1. (Inner Mongolia Yili Industrial Group Co. Ltd., Hohhot 010110, China)
  • Online:2021-09-01 Published:2021-11-01

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摘要： 乳碘是乳中一项重要的营养指标，乳及乳制品也是人体摄入碘的重要来源，历来受到广泛关注。随着人们对食品中营养物质的不断探索，对乳碘的研究也越来越深入和细化。本文对近年来乳碘含量及影响因素和乳碘含量的检测方法研究进展进行系统综述，以期为行业相关研究者提供参考，并为乳碘在婴幼儿配方乳粉产品中的标识提供理论依据。

关键词: 乳及乳制品, 碘, 检测方法, 碘含量, 形态分析

Abstract: Iodine is an important index of the nutritional quality of milk. Milk and dairy products are important dietary sources of iodine for humans, which has always aroused extensive concern. With the continuous exploration of nutrients in foods, research on iodine in milk has been increasingly intensified and refined. This paper reviews the recent literature on the factors that affects the iodine content of milk and the analytical methods that have been applied to determine it, which is expected to provide a reference for researchers in this industry and also provide a theoretical basis for the labelling of iodine in infant formula preparation.

Key words: milk and dairy products, iodine, analytical methods, iodine content, speciation determination

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