| Autor: |
Chun-Jui Huang, Lin-Hsuan Lee, Cheng-Pin Cheng, Shan-Fan Yao, Harn-Shen Chen, Chii-Min Hwu, Kam-Tsun Tang, Fan-Fen Wang, Chiao-Wei Shih, Chen-Chang Yang, Wen-Sheng Huang |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Frontiers in Endocrinology, Vol 14 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1664-2392 |
| DOI: |
10.3389/fendo.2023.1058695 |
| Popis: |
BackgroundSoy sauce is widely used in a variety of Asian dishes to enhance flavor. Soybean and most soybean products, including soy sauces, are listed as prohibited foods in a low iodine diet. However, the iodine content in soy sauces is largely unknown. The aim of this study was to determine the iodine content in domestic soy sauces in Taiwan.MethodsTwenty-five different kinds of soy sauces were diluted with distilled water and with a dilution factor of fifty or above. Iodine concentrations of the diluted samples were measured colourimetrically based on the Sandell-Kolthoff reaction by a modified microplate method. All the measurements were repeated twelve times on three different days for determination of mean and standard deviation (SD), and coefficients of variance (CV). Serial dilution and recovery tests were also performed for validation. The results were confirmed by an inductively coupled plasma mass spectrometry (ICP-MS) method.ResultsAmong the twenty-five surveyed soy sauces, most of them (n=22) were iodine-free ( |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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