Acid digestion determination of iodine in foods.
A method for determining iodine in food is described. The samples were digested using a mixture of sulfuric, nitric, and perchloric acids. The iodine was determined by an automated colorimetric method based on the iodide-catalyzed reduction of Ce+4 by As+3. For milk samples, the relative standard deviation for the method was less than 3%, and the recovery of 125I added to milk and carried through the method ranged from 96 to 102%. The method was compared with 4 other procedures and was superior to alkaline dry ashing methods.
D003124:Colorimetry / Q000379:methods; D005504:Food Analysis; D006868:Hydrolysis; D007455:Iodine / Q000032:analysis*; D010472:Perchlorates; D013464:Sulfuric Acids
D010472:Perchlorates; D013464:Sulfuric Acids; D007455:Iodine