AI Article Synopsis
- A validated method for extracting and determining total iodine in various food samples was developed using inductively coupled plasma-mass spectrometry (ICP-MS).
- Samples were digested in a microwave system with nitric and perchloric acids, achieving a detection limit of 29 ng/g and high precision in measurements.
- The method was successfully validated with Certified Reference Materials and employed in the Canadian Total Diet Study, allowing for efficient analysis of diverse food samples.
Article Abstract
A method was developed and validated for the extraction and determination of total iodine (I) in food composite samples, representing different foods available on the Canadian market, by inductively coupled plasma-mass spectrometry (ICP-MS). Prior to analysis, samples were digested in a closed microwave system using a mixture of nitric acid and perchloric acid. The detection limit for iodine determination was 29 nglg and precisions of 10 and 1.3% were obtained for 10 replicate measurements of 100 and 1000 ng/g standards, respectively. The method was validated using Certified Reference Materials and spike recovery measurements in food samples and was applied for the determination of iodine in a variety of food composite samples from the Canadian Total Diet Study. The high sample throughput of ICP-MS makes the method suitable for analysis of large numbers of food samples with varying matrixes, such as for Total Diet Studies.
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