Acid Digestion Determination of Iodine in Foods
- 1 January 1981
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 64 (1) , 71-74
- https://doi.org/10.1093/jaoac/64.1.71
Abstract
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.This publication has 3 references indexed in Scilit:
- Analysis of Foods for Iodine: Interlaboratory StudyJournal of AOAC INTERNATIONAL, 1979
- Determination of Iodide in Nutritional Beverage Products Using an Ion Selective ElectrodeJournal of AOAC INTERNATIONAL, 1978
- Micro determination of iodine by a catalytic methodMicrochimica Acta, 1937