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

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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 https://doi.org/10.7506/spkx1002-6630-200902037

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

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