Colorimetric Determination of Total Iodine in Foods by Iodide-Catalyzed Reduction of Ce+4

Author:

Fischer Peter W F1,L’Abbé Mary R1,Giroux Alexandre1

Affiliation:

1. Health and Welfare Canada, Food Directorate, Bureau of Nutritional Sciences, Ottawa, Ontario, Canada K1A 0L2

Abstract

Abstract An earlier acid digestion determination of iodine in foods was modified to provide an improved detection limit and to allow for the analysis of a greater variety and larger amounts of foods. The organic material in the sample was oxidized overnight by concentrated nitric acid, followed by digestion in a mixture of concentrated sulfuric and 70% perchloric acid. The iodine was determined by an automated colorimetric method based on the iodide-catalyzed reduction of Ce+4 by As+3. The method had an average relative standard deviation of 3.1% for the samples analyzed, and a detection limit of 0.1 ng/mL in the digested solution and 5 ng/g in a 2 g sample prior to digestion. The recovery of added iodine ranged from 90.3 to 101.3%, using external standards. Samples analyzed included NBS Standard Reference Material 1549, and composites of a variety of dairy products, meat, eggs and fish, cereals, and potatoes. The iodine detected in these samples ranged from 9 ng/g for the potato group to 3360 ng/g for the standard reference material.

Publisher

Oxford University Press (OUP)

Subject

General Chemistry

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