Determination of Total Iodine in Food Samples Using Inductively Coupled PlasmaMass Spectrometry

Abstract

Abstract 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 plasmamass 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 ng/g 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.