Determination of total iodine in food samples using inductively coupled plasma-mass spectrometry.
A method was developed and validated for the extraction and determination of total iodine (I) in food composite samples, representing different foods available on the Canadian market, by inductively coupled plasma-mass spectrometry (ICP-MS). Prior to analysis, samples were digested in a closed microwave system using a mixture of nitric acid and perchloric acid. The detection limit for iodine determination was 29 nglg and precisions of 10 and 1.3% were obtained for 10 replicate measurements of 100 and 1000 ng/g standards, respectively. The method was validated using Certified Reference Materials and spike recovery measurements in food samples and was applied for the determination of iodine in a variety of food composite samples from the Canadian Total Diet Study. The high sample throughput of ICP-MS makes the method suitable for analysis of large numbers of food samples with varying matrixes, such as for Total Diet Studies.
Benkhedda
Karima
K
Health Canada, Nutrition Research Division, Food Directorate, Health Products and Food Branch, Ottawa, ON, Canada K1A 0K9.
Robichaud
André
A
Turcotte
Stéphane
S
Béraldin
Franca J
FJ
Cockell
Kevin A
KA
D000143:Acids; D005504:Food Analysis / Q000379:methods*; D007202:Indicators and Reagents; D007455:Iodine / Q000032:analysis*; D013058:Mass Spectrometry; D008872:Microwaves; D011786:Quality Control; D012015:Reference Standards; D015203:Reproducibility of Results
D000143:Acids; D007202:Indicators and Reagents; D007455:Iodine