Objective: To evaluate the present situation of sodium and iodine content and the correlation in pre-packaged foods in the market.
Methods: 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.
Results: 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.
Conclusion: The sodium and iodine content in pre-packaged foods vary with different categories.
Keywords: inductively coupled plasma mass spectrometry; iodine; pre-packaged foods; sodium.