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研究生:鄭東蘭
研究生(外文):Teh Tong Lan
論文名稱:市售鹽品及液狀乳製品含碘量的調查與分析
論文名稱(外文):Investigation and Determination of Iodine Content in Table Salts and Dairy Products
指導教授:劉奕方
指導教授(外文):Yih-Fong Liew
口試委員:王果行張祐維
口試委員(外文):Guoo-Shyng Wang HsuYu-Wei Chang
口試日期:2014-07-15
學位類別:碩士
校院名稱:輔仁大學
系所名稱:營養科學系碩士班
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2014
畢業學年度:102
語文別:中文
論文頁數:78
中文關鍵詞:碘缺乏鹽品乳製品碘滴定法鹼灰化砷鈰催化分光光度法
外文關鍵詞:iodineiodine deficiency disorderstable saltdairy productsiodometric titration methodAs3+- Ce4+ catalytic spectrophotometry method
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碘是人體甲狀腺合成甲狀腺激素的主要原料,也是腦組織正常發育不可缺乏的微量礦物質之一。碘缺乏時會造成甲狀腺缺乏症與導致智力發展遲緩。民國93年鹽政條例廢止後,國人可選購與使用的鹽品種類增多,然而市售食鹽含碘量的標示並不明確,以致於消費者無法從中獲知碘鹽的資訊。除了碘鹽之外,食物或食品中也含有不少的碘量,例如:乳製品等。然而有關於市售乳製品含碘量的分佈所知有限。本研究的目的利用碘滴定法與鹼灰化砷鈰催化分光光度法分別對市售鹽品與液狀乳製品進行其含碘量進行調查與分析。
在鹽品碘含量的調查與分析上:台灣市售29種鹽品當中,有清楚標示為加碘鹽約有27.6 %。經改良後碘滴定法檢測後,加碘鹽的含碘量介於3.01-16.45 ppm,並且與其產品標示含碘量相符合。其他無標示之加碘鹽則未檢測出其含碘量。亞太地區24項鹽品中,中國的鹽品含碘量最高,而日本與韓國的鹽品檢測不到含碘量。除了泰國之外,馬來西亞與新加坡市售鹽品也非全面性的加碘鹽。
市售液狀乳製品可分為鮮乳(全脂、低脂和脫脂)、調味乳、強化牛乳及保久乳四大品項。經鹼灰化砷鈰催化分光光度法檢測含碘量分別為52-125、8-67、36-118與7-96 μg/L。
綜合上述,有清楚標示為加碘鹽的市售鹽品種類不多,而在液狀乳製品中,以鮮乳類的乳製品含碘量普遍性較高,而調味乳類的乳製品普遍性含碘量較低。此成果將可供作為消費者在日後選購市售鹽品及液狀乳製品含碘量之參考,並且此資料可供給政府相關機構在國人碘營養健康狀況的防治策略與規劃監控鹽品加碘政策上之參考與應用。

Iodine is an essential trace element, which is critical for the synthesis of thyroid hormone and plays a role in development of the brain. Therefore, insufficient of iodine intake can lead to iodine deficiency disorders (IDDs) including goiter, cretinism, reduced of intelligence, mental retardation etc. The types of commercialized salt had been increased since the privatization of salt plant from 2004 and repealed the regulation of salt policy in Taiwan. However, the food labeling of salt iodine content is ambiguous, so that consumers cannot be clearly informed of salt iodine content. In addition to iodized salt, certain foods also contain a lot of iodine, such as dairy products. However, there is limited information of the iodine content in dairy products. Therefore, the purpose of this study is to investigate the iodine content of salts anddairy products by using iodometric titration method and As3+-Ce4+ catalytic spectrophotometry method.In 29 commercial salt products in Taiwan, there is 27.6% iodized salt have clearly labeled iodine content. Iodine contents of iodized salt are between 3.01 and 16.45 ppm by new titration method, which match with their labeled values. Iodine contents in other without labeling salts were not detectable which mean iodine content < 0.53 ppm. In Asia-Pacific region, the highest iodine content of salt is in China. However, the salts of Japan and South Korea are almost cannot determine the iodine content. In addition, salt iodization is not mandatory in Malaysia and Singapore except Thailand. Investigation and determination on the iodine content of dairy products: such as fresh milk (whole, low-fat and skim milk), flavored milk, fortified milk and extended shelf life milk. Using As3+-Ce4+ catalytic spectrophotometry method to determine iodine content in fresh milk, flavored milk, fortified milk and extended shelf life milk were 52-125, 8-67, 36-118 and 7-96 μg/L, respectively. In summary, there are only about 1/4 of commercial salt products had clearly labeled as iodized salt. Among dairy products, fresh milk had the highest iodine content, while flavored milks had the lowest iodine level. These data provide the valuable information to help the consumers identify salts that contain added iodine and choose the dairy products, and this information can be supplied by the government in the prevention and treatment strategies of iodine nutrition status ofpeople and monitor the policy of salt iodization.

中文摘要……………………………………………………………..……Ⅰ
英文摘要……………………………………………….……………..…...Ⅲ
誌謝……………………………………………….………………..……...Ⅴ
目錄………………………………………………….………………..…...Ⅶ
圖與表目錄…………………………………………….……………….…Ⅸ

第一章 前言………………………………………………….……………..1

第二章 文獻回顧…………………………………………………….……..3
第一節、 碘對於生物的重要性………………………………..…..3
一、 碘之理化性質…………………………..…………..3
二、 碘在生物體的生理生化代謝作用…………..……..3
三、 碘每日建議攝取量……………………………..…..6
四、 碘缺乏與毒性症狀…………………………..……..7
第二節、 世界各國在食鹽加碘策略與監控…………………..…..7
一、 世界衛生組織對世界各國碘攝取營養狀況的調查
與監測………………………………….……….…...7
二、 亞洲各國對於碘營養狀況的調查與監控……..…...9
三、 台灣國人碘營養狀況……………………….……..14
第三節、 一般食品中碘含量的測定方法………………….…….16
第四節、 乳製品…………………………………………….…….17
第五節、 實驗動機及假說……………………………….……….19

第三章 台灣及亞太地區市售鹽品碘含量之調查與分析……………….21
第一節、 材料與試劑……………………………………….……..21
一、 實驗器材…………………………………………....21
二、 藥品與試劑………………………………………....21
三、 試劑配製…………………………………….……...22
第二節、 實驗設計與方法…………………………………….…..23
一、 實驗設計……………………………………….…...23
二、 台灣及亞太地區市售鹽品之調查…………………24
三、 碘滴定法之原理與方法……………………………24
四、 鹽品碘含量之方法確效與檢測……………………26
第三節、 統計分析………………………………………………...29
第四節、 實驗結果………………………………………………...30
一、 碘滴定法之方法的確認與改進……………………30
二、 碘滴定法效價的確認………………………………31
三、 台灣市售鹽品碘含量分析…………………………32
四、 亞太地區市售鹽品碘含量之檢測…………………33

第四章 台灣市售乳製品碘含量之調查與分析………………………….46
第一節、 材料與試劑……………………………………………...46
一、 實驗器材……………………………………………46
二、 藥品與試劑…………………………………………46
三、 試劑配製……………………………………………47
第二節、 實驗設計與方法………………………………………...49
一、 實驗設計……………………………………………49
二、 台灣市售液狀乳製品之調查與樣品收集…………50
三、 鹼灰化砷鈰催化分光光度法之原理與方法………51
四、 方法效價的確認……………………………………53
第三節、 統計分析………………………………………………...53
第四節、 實驗結果………………………………………………...54
一、 鹼灰化砷鈰催化分光光度法之方法效價的確認…54
二、 市售液狀乳製品碘含量之檢測結果………………55
三、 不同季節鮮乳碘含量之檢測結果…………………56

第五章 綜合討論與結論………………………………………………….63
第一節、 市售鹽品含碘量的調查與分析………………………...63
一、 碘滴定法效價之探討………………………………63
二、 市售鹽品含碘量的測定與調查……………………64
第二節、 市售液狀乳製品含碘量的調查與分析………………...66
一、 鹼灰化砷鈰催化分光光度法效價之探討…………66
二、 液狀乳製品含碘量的測定與調查…………….……68
第三節、鹽品與液狀乳製品含碘量資料可能的應用價值及貢獻...69
第四節、 結論……………………………………………………...73

第六章 參考文獻……………………………………………………….…74

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