Determination of Iodine in Foods by Inductively Coupled Plasma Mass Spectrometry After Tetramethylammonium Hydroxide Extraction

In this study, the determination of iodine in 123 different types of foods was conducted. Iodine-selective electrode, microwave digestion/inductively coupled plasma mass spectrometry and tetramethylammonium hydroxide extraction/ inductively coupled plasma mass spectrometry ( TMAH/ICP-MS ) methods we...

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Bibliographic Details
Published in:Journal of analytical chemistry (New York, N.Y.) N.Y.), 2020-11, Vol.75 (11), p.1399-1403
Main Authors: Jinbong Hwang, Park, Ji-Su, Kim, So Young, Song, Nho-Eul, Yoo, Miyoung, Choi, Youngmin, Nam, Jin-Sik, Seo, Dongwon
Format: Article
Language:English
Subjects:
Analytical Chemistry
Chemistry
Chemistry and Materials Science
Hydroxides
Mass spectrometry
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Summary:In this study, the determination of iodine in 123 different types of foods was conducted. Iodine-selective electrode, microwave digestion/inductively coupled plasma mass spectrometry and tetramethylammonium hydroxide extraction/ inductively coupled plasma mass spectrometry ( TMAH/ICP-MS ) methods were tested to achieve the highest recoveries for the determination of iodine. Among them, TMAH/ICP-MS method was the most effective with respect to analytical recoveries (90–99%), limits of detection (0.013 µg/kg) and quantification (0.04 µg/kg) values. The intra- and inter-day relative standard deviations for iodine SRM were
ISSN:1061-9348
1608-3199
DOI:10.1134/S1061934820110076