[VIS spectrophotometry used for quantitative determination of iodide in food products of animal origin].
The spectrophotometric method used in dozing the iodides in the water, has been studied in order to use it in determining the iodides in a series of food products. This method is based on the catalyzed reduction of the iodide of Ce4+ by the arsenious acid. In order to determine the iodide in several food products of animal origin (eggs, milk and meat), the sample is first treated with a concentrated KOH solution and is maintained on a water bath until is obtained a residue; this is then subjected to calcination at temperatures of 500-600 degrees C until a perfectly white ash is obtained. After cooling, the ash is dissolved in water, concentrated H2SO4 is added and is completed with water up to a certain volume. The thus obtained solution is used for determination of the iodide in food, according to the method described above. The content of iodide (microgram%) have been calculated with the relation deduced from the equation of the regression line delineated in VIS at 459 nm. The method is selective and the procedure is widely applicable to the determination of iodide in different food products of animal origin.
Onofrei
Marilena
M
Facultatea de Farmacie, Universitatea de Medicină şi Farmacie Gr.T. Popa Iaşi.
Năstase
V
V
Dorneanu
V
V
Dima
Florica
F
Vasilescu
Maria
M
Musteaţă
F M
FM
D000465:Algorithms; D000818:Animals; D004531:Eggs / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D007454:Iodides / Q000032:analysis*; D008460:Meat / Q000032:analysis; D008892:Milk / Q000737:chemistry; D013053:Spectrophotometry / Q000379:methods*
D007454:Iodides