[Detection and correlation between the content of sodium and iodine in pre-packaged foods]

To evaluate the present situation of sodium and iodine content and the correlation in pre-packaged foods in the market.

After collecting samples from physical and online supermarkets, the contents of sodium and iodine of samples were detected by inductively coupled plasma mass spectrometry, SPSS 26. 0 was applied to analyze the correlation between sodium and iodine and the utilization rate of iodized salt was calculated in pre-packaged foods.

Among various types of pre-packaged foods, fish, poultry, meat and egg products sodium(M=884 mg/100 g), iodine(M=40. 5 μg/100 g), preserved foods sodium(M=940 mg/100 g), iodine(M=40. 5 μg/100 g), animal foods sodium(M=786 mg/100 g), iodine(M=34. 9 μg/100 g) were all high in sodium and iodine content. The correlation coefficient of sodium and iodine content in staple and instant foods of animal foods was 0. 730(P<0. 01) and vegetable foods was 0. 777(P<0. 01), the preserved foods of animal foods was 0. 518(P<0. 01) and vegetable foods was 0. 973(P<0. 01). The utilization rate of iodized salt in pre-packaged foods was 88. 46% after removing those samples that could cause the iodine loss, such as baked foods.

The sodium and iodine content in pre-packaged foods vary with different categories.