Abstract

Abstract: A spectrophotometric method for determining trace iodine in food has been developed. The method showed thelimit as 3.4μg/g and a linear relationship between the absorbencies of solutions containing iodine and their relative concen-trations ranging from 0.2~0.9mg/L. It was accurate,yet not sophisticated. The recovery is 96%～104% and the coefficient ofdeviation is less than 3%. The samples of 30 varities of foods and 4 types of salts have been assayed. The results showedthat seafoods and chicken meat contained higher iodine.

Key words: Iodine , Spectrophotometer , Food

LI Shi-Min, LIU Dong. [J]. FOOD SCIENCE, 2002, 23(8): 214-217.

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