食盐氟的研究

本文以选择性离子电极加入法对市售19个样本中氟化物含量进行了测定,发现其含量与品种及加工过程有关,海盐与井盐含氟量在2.32～2.82ppm;矿盐与湖盐含氟量为1.14～1.98ppm,粗盐含氟量比精盐高1.19～1.39倍,经计算从食盐摄入的氟量占总摄入氟量的1.47～2.00％,作者建议在农村低氟地区可通过食盐加氟达到防龋的目的。

THE STUDY OF SALT FLUORIDE

It has been reported that everyone generally takes table salt about 10～15g every day and that intake of salt containing 203.90ppm fluoride will cause endemic fluorosis. By using the standard addition method in ion-selective electrodes, the fluoride contents of 19 samples of market salt were determined. It was found that the fluoride content of salt was related to the variety and the processing of salt. The fluoride contents of sea salt and well salt were between 2.32～2.82ppm; the fluoride contents of mineral salt and lake salt were between 1.14～1.98ppm. Fluoride in the raw salt was about 1.19～1.39 times more than that in the fine salt. By calculating, intake of fluoride from the salt was about 1.49～2.00％ of the total daily fluoride intake. We suggest that in lower fluoride areas of the countryside fluoride be added to table salt so as to prevent dental caries.