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2011•Zhongguo tiaoweipinRequires access

Determination of iodine content in edible salt by ion chromatography

Meiling Chen

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Abstract

An ion chromatography method in combination with pulsed amperometric detection was developed for the analysis of added iodide or iodate in edible salt.The dosage of reductant for iodate to iodide was determined.The optimum instumental conditions including elution mode were selected.The sample detection limits for iodide and iodate were 280 μg/g and 320 μg/g respectively;the linear range were both 1～100 μg/mL with the r value of 0.9992～0.9998.The spiked recoveries and RSD were satisfactory.

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An ion chromatography method in combination with pulsed amperometric detection was developed for the analysis of added iodide or iodate in edible salt.The dosage of reductant for iodate to iodide was determined.The optimum instumental conditions including elution mode were selected.The sample detection limits for iodide and iodate were 280 μg/g and 320 μg/g respectively;the linear range were both 1～100 μg/mL with the r value of 0.9992～0.9998.The spiked recoveries and RSD were satisfactory.

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Available abstract

An ion chromatography method in combination with pulsed amperometric detection was developed for the analysis of added iodide or iodate in edible salt.The dosage of reductant for iodate to iodide was determined.The optimum instumental conditions including elution mode were selected.The sample detection limits for iodide and iodate were 280 μg/g and 320 μg/g respectively;the linear range were both 1～100 μg/mL with the r value of 0.9992～0.9998.The spiked recoveries and RSD were satisfactory.

Key concepts: Iodate, Iodide, Iodine, Chemistry, Chromatography, Ion chromatography, Elution, Amperometry

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