Analytical Studies of Iodine in Food Substances

Four species of edible brown marine algae were fractionated by trichloroacetic acid precipitation and subsequent chromatography; and the iodine content of each fraction was determined.Quantitative determination of iodide form iodine was made possible by elimination of interfereing substances in cell extract using a weakly basic anion exchange resin column without drastic procedure.Although the iodine content of each algae was of much diversity owing to species, the iodide form iodine varied between 83.85% of total iodine independent on total iodine content.The rest of the iodine was mostly found in trichloroacetic acid precipitate pro bably in protein bound form; and each algae contained little trichloroacetic acid soluble non iodide form of iodine, probably a low molecular organic form iodine.