Mitsuhashi T, Kaneda Y
Public Health Institute of Hyogo Prefecture, Kobe, Japan.
J Assoc Off Anal Chem. 1990 Sep-Oct;73(5):790-2.
A gas chromatographic (GC) method has been developed for determination of total iodine in foods, based on the reaction of iodine with 3-pentanone. Organic matter of a sample is destroyed by an alkaline ashing technique. Iodide in a water extract of the ash residues is oxidized to free iodine by adding dichromate in the presence of sulfuric acid. Liberated iodine is reacted with 3-pentanone to form 2-iodo-3-pentanone, extracted into n-hexane, and then determined by gas chromatography with an electron-capture detector. Recoveries of iodide from spiked food samples ranged from 91.4 to 99.6%. Detection limit for iodine is 0.05 micrograms/g.
已开发出一种气相色谱（GC）法，用于测定食品中的总碘，该方法基于碘与3-戊酮的反应。样品中的有机物通过碱性灰化技术破坏。在硫酸存在下加入重铬酸盐，将灰分残渣水提取物中的碘化物氧化为游离碘。游离碘与3-戊酮反应生成2-碘-3-戊酮，萃取到正己烷中，然后用电子捕获检测器通过气相色谱法测定。加标食品样品中碘化物的回收率在91.4%至99.6%之间。碘的检测限为0.05微克/克。
