Stability of iodine content in potassium iodate iodized salt in Jilin Province / 中华地方病学杂志

Objective:To study the stability and influencing factors of potassium iodate iodized salt that can be sold in Jilin Province.Methods:In November 2020, 10 large supermarkets were randomly selected in Jilin Province, and two kinds of potassium iodate iodized salts were randomly selected in each supermarket, with five copies of each kind, a total of 100 samples of iodized salt, and the iodine content was determined by spectrophotometry (iodide-starch blue light method). Iodized salt samples were classified according to different salt species (mine salt, sea salt and lake salt) and different production processes (refined salt and non-refined salt). The salt was stored at room temperature, and the iodine content in the salt was measured at 0, 10 and 20 days after opening the packaging. The iodine content attenuation rates of different salt species and different production processes were compared.Results:The mine salt, sea salt and lake salt in iodized salt samples were 45, 45 and 10 portions, respectively. The iodine contents of the 0th day of storage [(19.89 ± 1.38), (20.62 ± 1.91), (19.78 ± 1.01) mg/kg] were compared, and the difference was not statistically significant ( F = 2.57, P = 0.093). On the 10th day, the iodine content of mine salt was lower than that of sea salt and lake salt, and the differences were statistically significant ( P < 0.05); on the 20th day, the iodine content of mine salt was lower than that of sea salt, and the difference was statistically significant ( P < 0.05). There was a significant difference in the iodine content of mine salt stored at 0, 10 and 20 days ( F = 90.62, P < 0.001). The iodine content of sea salt and lake salt on the 20th day was significantly lower than that on the 0th and 10th day, and the differences were statistically significant ( P < 0.05). The iodine content attenuation rates of mine salt, sea salt and lake salt on the 0 - 10 days was compared with that on the 10 - 20 days, and the differences were statistically significant ( Z = 2.24, 2.94, 2.80, P < 0.05). There was a significant difference in the iodine content attenuation rates of mine salt, sea salt and lake salt during the 0 - 10 days of storage ( Z = 24.05, P < 0.001), there was no statistically significant difference in the iodine content attenuation rates on 10 - 20 days ( Z = 5.86, P = 0.053). There was no significant difference in iodine content attenuation rates between refined salt and non-refined salt on 0 - 10, 10 - 20 days ( Z = 1.16, 0.28, P > 0.05). There was no statistical significant difference in the iodine content attenuation rates of refined salt and non-refined salt on the 0 - 10 days compared with those of 10 - 20 days ( Z = 0.76, 1.90, P > 0.05). Conclusions:Iodine loss occurs at 20 days after opening the packaging of iodized salt in Jilin Province. The attenuation of iodine content is less affected by salt species and production processes. It is recommended to eat iodized salt within 20 days after opening the packaging.

Stability analysis of iodine content in potassium iodide iodized salt and potassium iodate iodized salt during production / 中华地方病学杂志

Objective To understand the stability of iodine content in potassium iodide iodized salt and potassium iodate iodized salt during production.Methods The sodium sulfate type brine well rock salt and calcium salt brine well rock salt as raw material were used to produce potassium iodide salt and potassium iodate salt by different iodization methods of before and after fluid bed dryer and then the loss of iodine during production was measured,meanwhile iodine content of powder salt was determined.According to the "Belt Delivery Sampling of Sampling Methods of the Main Products in the Salt Industry" (GB/T 8616-2001),25 standard salt samples and 6-24 powder salt samples were collected in the same batch.The salt iodine content was determined by oxidationreduction titration and direct titration of the "General Test Method in Salt Industry-Determination of Iodine" (GB/T 13025.7-2012).Results For the sodium sulfate type brine well rock salt,there was no statistical difference in iodine loss rate between potassium iodide salt and potassium iodate salt (16.55％ vs.19.60％,x2 =0.01,P ＞ 0.05) by iodization of before fluid bed dryer.The iodine loss rate of potassium iodide salt was 2.17％ and the iodine loss of potassium iodate salt was undetectable and there was no statistical difference between the two (x2 =2.19,P ＞ 0.05)by iodization of after fluid bed dryer.For calcium salt brine well rock salt,the iodine loss rate of potassium iodide was less than that of potassium iodate (20.60％ vs.39.75％,x2 =8.70,P ＜ 0.05) by iodization of before fluid bed dryer and neither of them was lost by iodization of after fluid bed dryer.Conclusions For both sodium sulfate type brine well rock salt and calcium salt brine well rock salt,the iodine loss of iodide iodized salt is not higher than that of potassium iodate during iodization of before or after fluid bed dryer.Since the iodine loss during iodization of before fluid bed dryer is significantly higher than that after fluid bed dryer,adopting iodization of after fluid bed dryer to produce iodized salt should be recommended.

Effect of potassium iodate on the cell cycle of human thyroid cancer cells / 基础医学与临床

Objective To explore the effects of potassium iodate (KIO3) on the proliferation, cell cycle, and the mRNA/protein levels of cyclin D 1 and Ki67 of SW579 cells, a human thyroid squamous carcinoma cell line . Methods The effects of different doses of KIO3(0,10-6,10-5,10-4,10-3,10-2,10-1 mol/L)on SW579 cell prolifer-ation were assessed by CCK8 method.SW579 cells were then treated with 0 (control), 10-6 or 10-2 mol/L KIO3 for 48 h.The cell cycle was measured by flow cytometry .The mRNA and protein levels of cyclinD 1 and Ki67 were re-spectivelyanalyzedbyreal-timePCRandWesternblot.Results 10-6and10-2mol/LofKIO3respectivelyexhibi-ted the most promoting and suppressive effect on SW579 cell proliferation.G1 phase of cells in 10-6 group short-ened significantly( P<0.05) , and S phase prolonged significantly( P<0.05); while each phase of cells in 10-2 mol/L group changed in the opposite way( P<0.05) .KIO3 at the dose of 10-6 mol/L significantly up-regulated the mRNA levels of cyclin D1 and ki67 in cells( P<0.05) ;whereas, the mRNA and protein levels of cyclin D1 and Ki67 were significantly down-regulated in cells treated with 10-2 mol/L KIO3( P<0.05) .Conclusions Different doses of KIO3 affect the proliferation and cell cycle of SW579 cells probably by regulating the levels of cyclin D1and Ki67 .

Stability of the salt iodization agent potassium iodate: a differential thermal analysis / 中国地方病学杂志

Objective To investigate the thermal stability of solid potassium iodate and potassium iodate as additive in the sodium chloride,vitamin E,vitamin C and yellow prussiate.Methods HCR-2 type Differential Thermal Analyzer was used to carried out the differential thermal analysis of the potassium iodate and the potassium iodate in the sodium chloride,vitamin E,vitamin C and the yellow prussiate,and differential thermal curves were obtained and analyzed.Results The decomposition temperature of solid potassium iodate was 525℃ ; when mixed with sodium chloride,potassium iodate was stable below 300 ℃ ; vitamin C was unstable at 170-200 ℃ and underwent chemical changes; iodate and vitamin C underwent oxidation-reduction reaction at 145 to 160 ℃;potassium iodate with vitamin E at 300 ℃ was stable; yellow prussiate at 300 ℃ was stable; iodized salt was stable at cooking temperature below 300 ℃.Conclusions The potassium iodate has good stability below 525 ℃,however,potassium iodate iodized salt in the cooking process is easy to react with vitamin C in vegetables causing iodine losses,so iodized salt should be added just before the dish is done.

Retinal degeneration due to potassium iodate overdosage.

The potassium iodate toxicity in three patients who accidentally took an overdose of potassium iodate solution was reported. After ingesting the iodate solution in the oral dose of 187, 247 and 470.5 milligrams per kilogram body weight respectively. All patients had nausea vomiting and diarrhea. The visual loss developed within 2 to 20 hours later. All of the patients had visual acuities of hand motion in both eyes. The eye examination revealed retinal edema, hypopingment at macula with subsequent pigmentation at posterior pole and midperiphery of the fundus. The fluorescein angiogram and electroretinogram showed degenerative change of retinal pigment epithelium and photoreceptor cells. The visual acuity of the first case improved to 6/24 both eyes after 3 months.

Effect of Potassium Iodate on Anti-oxidative Capability of Blood in Rats / 环境与健康杂志

Objective To study the effect of different dosage KIO3 on anti-oxidative capability of the blood.Methods The Wistar rats were randomly divided into 6 groups and given KIO3 through food at different dosages,low iodide(LI),normal iodide(NI),5 fold high iodide(5HI),10 fold high iodide(10HI),50 fold high iodide(50HI)and 100 fold high iodide(100HI).3,6 and 12 months later,the rats were sacrificed and blood glutathione peroxidase(GPx)activity,superoxide dismutase(SOD)activity and malondialdehyde(MDA)content were determined.Results After 3,6 and 12 months of treatment,the GPx activity in LI group was significantly lower than that in NI group.Furthermore,after 12 months of low iodide intake,the SOD activity in LI group was higher than that in NI group.The GPx activity in 100HI group was lower than that in NI group after 3 months of administration,but no difference was seen between these two groups after 6 and 12 months of treatment.No difference was found in the GPx activity of NI group and those of 5HI,10HI and 50HI groups.The SOD activity in 50HI and 100HI groups was higher than that in NI group after 12 months of administration.There was no difference in MDA content among NI group and 4 high iodide groups.Conclusion Low iodide intake may damage the anti-oxidative capability of blood in normal rats.Blood has a strong anti-oxidative ability and compensative capabilities to compete with high iodate intake.