The Determination of Iodine in Milk and Milk Chocolate by Anion HPLC

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Abstract
An HPLC method is described for the extraction and analysis of iodine as iodide in milk, cocoa beans and milk chocolate. Prior to analysis samples are finely ground if necessary and combusted in a modified Shoeninger flask. The liberated halide is absorbed in a basic reducing medium which is concentrated and brought to volume with distilled water prior. HPLC analysis used an 8 mm 5μ C18 cartridge in a RCM-100 with detection of the iodide ion at 226 nm. The mobile phase consisted of an ion-pairing agent, buffer and acetonitrile. The method is accurate and precise showing reasonable agreement with a National Bureau of Standards spray dried milk sample.