Spectrophotometric Determination of Iodine in Table Salt Based on Discoloration of Indigo Carmine with Potassium Bromide

doi:10.7506/spkx1002-6630-200902037

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (2 ): 174-175.doi: 10.7506/spkx1002-6630-200902037

Previous Articles Next Articles

Spectrophotometric Determination of Iodine in Table Salt Based on Discoloration of Indigo Carmine with Potassium Bromide

LIU Li-hua，LIU Dong-lian，LIU Hui-yuan

(Chemical Department, Tangshan Teachers College, Tangshan 063000, China)

Received:2007-12-28 Revised:2008-03-22 Online:2009-01-15 Published:2010-12-29
Contact: LIU Hui-yuan E-mail:zhangwenzhao123@126.com

Abstract

Abstract:

It is found that in the medium of H2SO4, the discoloration of indigo carmine is quickened by IO3 with the presence of KBr. The discoloration of indigo carmine is found to be directly proportional of the amount of iodine in table salt. Based on these facts, a new spectrophotometric method for the determination of iodine in table salt was proposed. The decrease of absorbance (ΔA) was measured at the wavelength of 430 nm which is the absorption maximum of indigo carmine. The linear range is 0 to 18 μg/10 ml for iodine determination.

Key words: indigo carmine, discoloration, iodine

CLC Number:

O657.3

LIU Li-hua，LIU Dong-lian，LIU Hui-yuan. Spectrophotometric Determination of Iodine in Table Salt Based on Discoloration of Indigo Carmine with Potassium Bromide[J]. FOOD SCIENCE, 2009, 30(2 ): 174-175.

[1]	LU Qing, HUANG Jichao, ZHU Zongshuai, LIU Dongmei, HUANG Ming. Optimization of Natural Antioxidant Combinations against Discoloration and Lipid Oxidation in Prepared Chicken Steak by Response Surface Methodology [J]. FOOD SCIENCE, 2019, 40(6): 296-303.
[2]	LIU Jiting, LU Xiaoli, ZHANG Ziping*. Effect of Processing Method on Antioxidant Activity of Polysaccharides from Cortinarius purpurascens Fr. [J]. FOOD SCIENCE, 2015, 36(4): 6-10.
[3]	YANG Wenping1,2, WANG Aimin1,*, Lü Linlan1,3, LIU Fei1, YU Yebing1. Analysis and Evaluation of Fat Content and Fatty Acid Composition of Liza haematocheila [J]. FOOD SCIENCE, 2015, 36(20): 181-184.
[4]	JIANG Peng, MIAO Jun-kui, LENG Kai-liang, YU Yue-qin, YAN Shao-peng, SUN Wei-hong, XING Li-hong. Leaching Patterns of Iodine during Blanching of Fresh Kelp [J]. FOOD SCIENCE, 2014, 35(17): 48-52.
[5]	LIU Dong-lian1, SHEN Tian-jiao2, LIU Li-hua1, LIU Hui-yuan1,*. Determination of Iodine in Table Salt by Surfactant Sensitization Spectrophotometric Method [J]. FOOD SCIENCE, 2014, 35(12): 186-190.
[6]	SHANGGUAN Jia1，WU Wei-guo2,*，FU Dong-he3，XIAO Xin-liang4. Chemical Composition and Functional Properties of Pueraria Powder Made by Different Technologies [J]. FOOD SCIENCE, 2013, 34(5): 36-41.
[7]	. Isolation and Identification of Bacteria Causing Discoloration in Red Pepper Fruits (Capsicum annuum L.) [J]. FOOD SCIENCE, 2013, 34(1): 160-165.
[8]	CHENZhen-xing，CHENDi-ling，LINLi，FENGXue-xuan，LIANGXing，WUJun-sheng. Optimization of Decolorization of Polysaccharides from Morinda officinalis How. Using D-900 Resin [J]. FOOD SCIENCE, 2012, 33(8): 71-75.
[9]	LIYong-mei，LIRen-yu，SHIPeng-fei. Determination of Iodine in Food by Resonance Light Scattering Method [J]. FOOD SCIENCE, 2012, 33(8): 151-154.
[10]	CHEN Li-juan，FENG Ling，LUO Di，LIU Sha，YAO Cheng-wei，HUANG Bao-mei. Determination of Iodine in Eggs by Indirect Atomic Absorption Spectrometry [J]. FOOD SCIENCE, 2012, 33(12): 247-249.
[11]	ZHENG Cong，WANG Jin-hua，GAO Feng，FU Guang-liang，FENG Qian. Determination of Iodine Content in Edible Algae by Inductively Coupled Plasma-Mass Spectrometry [J]. FOOD SCIENCE, 2011, 32(8): 202-205.
[12]	CHENMei-mei，GAOMei，DONGHan，LIFen-yue，LIUXiao-geng. Spectrophotometric Determination of Chlorine Dioxide in Tap Water Using Methyl Red [J]. FOOD SCIENCE, 2011, 32(20): 240-243.
[13]	ZHOU Xiao-dan，WANG Yan，LIU Jing，SUN Bo，YU Dian-yu. Oxidative Stability of Olive, Sunflower Seed and Rice Bran Oils [J]. FOOD SCIENCE, 2011, 32(13): 119-121.
[14]	SONG Yu-qing1,2，WANG Teng-yu1，ZHOU Xiao-dan1，CHANG Yun-he1，YU Dian-yu1,*. Hydrogenation of Soybean Lecithin Power in Supercritical Carbon Dioxide [J]. FOOD SCIENCE, 2010, 31(24): 218-221.
[15]	WU Jun-ni，LIU Yong-le*，LI Xiang-hong，YU Jian，WANG Fa-xiang，WANG Jian-hui. Eating Quality of Germinated Polished Rice with the Germ Left Intact [J]. FOOD SCIENCE, 2010, 31(19): 161-165.

Spectrophotometric Determination of Iodine in Table Salt Based on Discoloration of Indigo Carmine with Potassium Bromide

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments