DETERMINATION OF IODINE CONTENT IN FOOD PRODUCTS - MODIFICATION OF THE SVEIKINA PROCEDURE.
 
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Pol. J. Food Nutr. Sci. 2001;51(3):35–38
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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.
ISSN:1230-0322