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Determination of Iodine in Edible Salt by Oxidation-Decoloration Spectrophotometry

Shenghong Wu

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Abstract

AA new method has been found for the determination of iodine in edible salt.The method is based oon oxdation-decoloration of Methyl Orange with iodate in an HCI medium with KBr as the catalyst.The system has aa maximum absorption at 510 nm with a molar absorptivity of 3.4×104 L·mol-1·cm-1.A linear relationship is es- ttablisbed in the range of 0～35ug/25mL of iodate.The recovery is between 89.6% and 107.1%.The method can be uused for the determination of the microamount iodine in edible salt and other food.

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What this paper is about

AA new method has been found for the determination of iodine in edible salt.The method is based oon oxdation-decoloration of Methyl Orange with iodate in an HCI medium with KBr as the catalyst.The system has aa maximum absorption at 510 nm with a molar absorptivity of 3.4×104 L·mol-1·cm-1.A linear relationship is es- ttablisbed in the range of 0～35ug/25mL of iodate.The recovery is between 89.6% and 107.1%.The method can be uused for the determination of the microamount iodine in edible salt and other food.

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Available abstract

AA new method has been found for the determination of iodine in edible salt.The method is based oon oxdation-decoloration of Methyl Orange with iodate in an HCI medium with KBr as the catalyst.The system has aa maximum absorption at 510 nm with a molar absorptivity of 3.4×104 L·mol-1·cm-1.A linear relationship is es- ttablisbed in the range of 0～35ug/25mL of iodate.The recovery is between 89.6% and 107.1%.The method can be uused for the determination of the microamount iodine in edible salt and other food.

Key concepts: Molar absorptivity, Iodate, Iodine, Chemistry, Salt (chemistry), Spectrophotometry, Methyl orange, Absorption (acoustics)

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