title: Analysis of iodine in food samples by inductively coupled plasma-mass spectrometry.
abstract: This work shows a method for the determination of iodine in a variety of food samples and reference materials using inductively coupled plasma-mass spectrometry (ICP-MS) following alkaline extraction. Optimisation of the addition of organic carbon showed that a minimum of 3% 2-propanol was necessary for a constant ratio of iodine to internal standard. The limit of quantification (LOQ), calculated as 30σ for the method, was 36 ng g(-1) in solid food samples. For method validation, seven standard reference materials (SRM) and 21 fortified food samples were used. The precision (%RSD) of the measurements was in the 2-7% range. Accuracies for the SRMs were 85-105%, while the fortified food samples showed 81-119% recoveries, including a number of samples fortified at 50% of the LOQ.
authors.affiliation: a Center for Food Safety and Applied Nutrition , US Food and Drug Administration (USFDA) , College Park , MD , USA.
authors.forename: Todor I
authors.initials: TI
authors.lastname: Todorov
authors.affiliation: a Center for Food Safety and Applied Nutrition , US Food and Drug Administration (USFDA) , College Park , MD , USA.
authors.forename: Patrick J
authors.initials: PJ
authors.lastname: Gray
mesh_terms: D005504:Food Analysis / Q000379:methods*; D007455:Iodine / Q000032:analysis*; D013058:Mass Spectrometry
chemical_list: D007455:Iodine
keywords: ICP-MS; Iodine; alkaline extraction; carbon addition; reference materials; validation