The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion.

Biofortification of crops with exogenous iodine is a novel strategy to control iodine deficiency disorders (IDD). The bioaccessibility of iodine (BI) in the biofortified vegetables in the course of soaking, cooking and digestion, were examined. Under hydroponics, the concentration of iodine in leafstalks of the celery and pakchoi increased with increasing exogenous iodine concentration, 54.

[Determination of anilines in environmental water samples by simultaneous derivatization and ultrasound assisted emulsification microextraction combined with gas chromatography-flame ionization detectors].

This research demonstrated a new method, simultaneous derivatization and ultrasound assisted emulsification microextraction combined with gas chromatography-flame ionization detector (SD-USAEME-GC-FID), for the determination of anilines in environmental water samples. In this study, several factors, such as the volume of butylchloroformate (as derivatization agent/ extraction solvent), ultrasonication time, solution pH, salt addition, and centrifuging time and speed, were optimized in order to obtain good method performance. As a result, under the optimal conditions, the method showed good linearity in the concentration range of 6-60 000 μg x L(-1) with correlation coefficients (R2) ranging from 0.