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Two Colorimetric Assays for Iodine in Foods
Author(s) -
GARWIN JEFFREY L.,
ROSENHOLTZ NEAL S.,
ABDOLLAHI ABBAS
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08209.x
Subject(s) - iodine , chemistry , nitrite , thiocyanate , absorbance , catalysis , colorimetry , certified reference materials , chromatography , inorganic chemistry , nuclear chemistry , organic chemistry , detection limit , nitrate
ABSTRACT Using a standardized sample preparation, comparisons were made of two colorimetric iodine assays that are based on different chemistry. One assay kinetically measured the initial iodine catalysis of the redox reaction between Ce +4 and As +3 . The other monitored iodine catalysis of the reaction between thiocyanate and nitrite by measuring light absorbance after 20 min. Both were accurate when tested with reference samples of nonfat milk powder and oyster tissue that had known certified iodine content. The thiocyanate‐nitrite assay consistently showed greater precision and less variability, particularly at lower iodine concentrations in lyophilized egg samples.