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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
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DETERMINATION OF IODINE CONTENT IN FOOD PRODUCTS - MODIFICATION OF THE SVEIKINA PROCEDURE.
Publication date: 2001-09-30
Pol. J. Food Nutr. Sci. 2001;51(3):35–38
KEYWORDS
ABSTRACT
A simple spectrophotometric method for the determination of total iodine content in foods by modification of Sveikina [1975] procedure, based on the works of Moxon and Dixon is reported. The modified method had about 100-fold higher sensitivity in comparison to the above mentioned methods. The method detection limit (MDL) was 0.01 ng per 100 g of food and a mean recovery test of 92%. This method was used for the analyses of total iodine content in different food products.
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