Analysis of iodine in food samples by inductively coupled plasma-mass spectrometry

ABSTRACT This work shows a method for the determination of iodine in a variety of food samples and reference materials using inductively coupled plasma-mass spectrometry (ICP-MS) following alkaline extraction. Optimisation of the addition of organic carbon showed that a minimum of 3% 2-propanol was necessary for a constant ratio of iodine to internal standard. The limit of quantification (LOQ), calculated as 30σ for the method, was 36 ng g–1 in solid food samples. For method validation, seven standard reference materials (SRM) and 21 fortified food samples were used. The precision (%RSD) of the measurements was in the 2–7% range. Accuracies for the SRMs were 85–105%, while the fortified food samples showed 81–119% recoveries, including a number of samples fortified at 50% of the LOQ. Graphical Abstract

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