Preliminary experimental study on iodine concentration in iodized Nang(bread) / 中国地方病学杂志

ABSTRACT

Objective 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.