foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-4-575-584foodsyst-631Research ArticleСтатьиInfluence of storage duration on the amount of iodine in food ingredientsВлияние срока хранения на количество йода в пищевых ингредиентахhttps://orcid.org/0000-0002-0208-4792ДыдыкинА. С.DydykinA. S.

Дыдыкин Андрей Сергеевич — доктор технических наук, доцент, заведующий отделом функционального и специализированного питания

109316, Москва, ул. Талалихина, 26

Тел.: +7–495–676–95–11 (264)

Andrey S. Dydykin — Doctor of Technical Sciences, Docent, Chief of the Department Functional and Specialized Nutrition

26, Talalikhin str., 109316, Moscow

Tel.: +7–495–676–95–11 (264)

a.didikin@fncps.ruhttps://orcid.org/0000-0001-6519-4553ЗубаревЮ. Н.ZubarevYu. N.

Зубарев Юрий Николаевич — заместитель директора

109316, Москва, ул. Талалихина, 26

Тел.: +7–495–676–95–11

Yuriy N. Zubarev — Deputy Director

26, Talalikhin str., 109316, Moscow

Tel.: +7–495–676–95–11 

yu.zubarev@fncps.ruhttps://orcid.org/0000-0001-6631-6305ЛогуноваЕ. И.LogunovaE. I.

Логунова Евлалия Игоревна — инженер-исследователь отдела функционального и специализированного питания

109316, Москва, ул. Талалихина, 26

Тел.: +7–495–676–95–11 (114)

Evlaliya I. Logunova, Research Engineer of the Department Functional and Specialized Nutrition

26, Talalikhin str., 109316, Moscow

Tel.: +7–495–676–95–11 (114)

e.logunova@fncps.ruhttps://orcid.org/0009-0003-7433-7116СамойловаА. М.SamoylovaA. M.

Самойлова Анастасия Михайловна — кандидат биологических наук, руководитель Научно-исследовательского испытательного центра

142703, Московская обл., Видное, Школьная ул., 78

Тел.: +7–495–541–08–92

Anastasiya M. Samoylova, PhD in Biology, Head of the Research and Testing Center

78, Shkol’naya str., Vidnoe, 142703, Moscow region

Tel.: +7–495–541–08–92

a.filippova@fncps.ruhttps://orcid.org/0009-0007-9254-6009КалугинаЗ. И.KaluginaZ. I.

Калугина Зоя Ивановна — младший научный сотрудник Научно-исследовательского испытательного центра

142703, Московская обл., Видное, Школьная ул., 78

Тел.: +7–495–541–08–92

 

Zoya I. Kalugina, Junior Researcher, Research and Testing Center

78, Shkol’naya str., Vidnoe, 142703, Moscow region

Tel.: +7–495–541–08–92 

z.kalugina@fncps.ruФедеральный научный центр пищевых систем им. В. М. ГорбатоваРоссияV. M. Gorbatov Federal Research Center of Food SystemRussian FederationВсероссийский научно-исследовательский институт технологии консервированияРоссияAll-Russian Research Institute of Canning TechnologyRussian Federation20240302202574575584Copyright © Dydykin A.S., Zubarev Y.N., Logunova E.I., Samoylova A.M., Kalugina Z.I., 20252025Дыдыкин А.С., Зубарев Ю.Н., Логунова Е.И., Самойлова А.М., Калугина З.И.Dydykin A.S., Zubarev Y.N., Logunova E.I., Samoylova A.M., Kalugina Z.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/631

Iodine has an undeniable effect on the vital systems of the human body, and its deficiency or excess can have harmful consequences. Measures for the mass prevention of iodine deficiency diseases mainly include the fortification of publicly available food products with iodine-containing food ingredients. The results of the study showed that the amount of iodine in ingredients such as iodized salt and dried kelp can decrease during storage, even if storage conditions and expiration dates are met. Quantitative analysis of iodine and iodotyrosines in dietary supplements containing the organic form of iodine showed good stability of the compounds throughout the shelf life. Quantitative analysis of molecular iodine in the objects was carried out using the voltammetric method, based on the results of which “box-and-whisker” diagrams were compiled, displaying the measurement error, with a tendency for iodine in the research objects to decrease during storage. Quantitative analysis of the organic form of iodine (iodotyrosines) was carried out by high-performance liquid chromatography with mass spectrophotometric detection. Based on the results obtained, histograms were compiled, reflecting changes in the ratio of monoiodotyrosines and diiodotyrosines and a decrease in the concentration of iodotyrosines depending on the shelf life.

Йод оказывает неоспоримое воздействие на жизненно важные системы человеческого организма, и его недостаток или переизбыток могут нести пагубные последствия. Мероприятия по массовому предотвращению йододефицитных заболеваний главным образом включают в  себя обогащение общедоступных продуктов питания йодсодержащими пищевыми ингредиентами. Результаты исследования показали, что количество йода в таких ингредиентах, как йодированная соль и сушеная ламинария может снижаться в процессе хранения, даже при соблюдении условий хранения и сроков годности. Количественный анализ йода и йодтирозинов в БАД с органической формой йода показал хорошую устойчивость соединений на протяжении всего срока годности. Количественный анализ молекулярного йода в  объектах выполнялся вольтамперометрическим методом, по результатам которого были составлены диаграммы вида «ящик с усами», отображающие погрешность измерения и тенденцию снижения количества йода в объектах исследования в процессе хранения. Количественный анализ органической формы йода — йодтирозинов — выполнялся методом высокоэффективной жидкостной хроматографии с масс-спектрофотометрическим детектированием. На основе полученных результатов были составлены гистограммы, отражающие изменения соотношения монойодтирозинов и дийодтирозинов, а также снижение концентрации йодтирозинов в зависимости от срока годности.

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The authors declare that there are no conflicts of interest present.