Gas chromatographic determination of total iodine in foods.
A gas chromatographic (GC) method has been developed for determination of total iodine in foods, based on the reaction of iodine with 3-pentanone. Organic matter of a sample is destroyed by an alkaline ashing technique. Iodide in a water extract of the ash residues is oxidized to free iodine by adding dichromate in the presence of sulfuric acid. Liberated iodine is reacted with 3-pentanone to form 2-iodo-3-pentanone, extracted into n-hexane, and then determined by gas chromatography with an electron-capture detector. Recoveries of iodide from spiked food samples ranged from 91.4 to 99.6%. Detection limit for iodine is 0.05 micrograms/g.
Mitsuhashi
T
T
Public Health Institute of Hyogo Prefecture, Kobe, Japan.
Kaneda
Y
Y
D000818:Animals; D002417:Cattle; D002849:Chromatography, Gas; D005433:Flour / Q000032:analysis; D005504:Food Analysis; D007202:Indicators and Reagents; D007455:Iodine / Q000032:analysis* / Q000737:chemistry; D013058:Mass Spectrometry; D008460:Meat / Q000032:analysis; D008892:Milk / Q000737:chemistry; D010422:Pentanones
D007202:Indicators and Reagents; D010422:Pentanones; D007455:Iodine