FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (12): 549-551.

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Inhibitory Kinetic Spectrophotometric Determination of Trace Iodinein in Food with Cationic Surfactant Sensitizer

 NI  Xiu-Zhen, WANG  Xiao-Ju   

  1. 1.College of Life Sciece,Changchun Teachers’ College,Changchun 130032,China
  • Online:2008-12-15 Published:2011-12-08

Abstract: An inhibitory kinetic spectrophotometric method was proposed for the determination of trace iodine. The method is based on the inhibition effect of iodine on the nitrite-catalyzed oxidation of menthylene blue by potassium bromate in dilute sulphuric acid medium. The linear range of the determination is 0 to 480 g/L,and the detection limit is 3.7×10-7 g/L. This method is simple,rapid and highly sensitive. It has been used for determination of trace iodine in salt with satisfactory results.

Key words: iodine, kinetic spectrophotometry, inhibition reaction, methylene blue, potassium bromate benzyl tri-ethyl ammonium chloride