Estimation of iodine in food, food products and salt using ENAA

被引：23

作者：

Bhagat, P. R. ^{[2
]}

Acharya, R. ^{[1
]}

Nair, A. G. C. ^{[1
]}

Pandey, A. K. ^{[1
]}

Rajurkar, N. S. ^{[2
]}

Reddy, A. V. R. ^{[1
]}

机构：

[1] Bhabha Atom Res Ctr, Div Radiochem, Bombay 400085, Maharashtra, India

[2] Univ Poona, Dept Chem, Pune 411007, Maharashtra, India

来源：

FOOD CHEMISTRY | 2009年 / 115卷 / 02期

关键词：

Epithermal neutron activation analysis; Boron carbide filter; Iodine; Food and food products; Iodised salt; NEUTRON-ACTIVATION ANALYSIS; BIOLOGICAL SAMPLES; COMPTON SUPPRESSION; BROMINE;

D O I：

10.1016/j.foodchem.2008.11.092

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

An epithermal neutron activation analysis (ENAA) method using boron carbide filter was standardised for the determination of low levels of iodine in various food and food products like milk. milk powder. baby food and health drink powders. The concentrations of iodine were also determined in seven samples of iodised salt used in cooking in India. Advantage of iodine determination by ENAA was evaluated by determining boron ratios of iodine and its interfering elements like Na, K, Mn, Cl and Br. Iodine concentrations were determined in seven biological reference materials obtained from NIST and IAEA, out of which three SRMs were used as the control samples. The results showed that trace levels of iodine can be determined in samples even in the presence of high salt content without chemical separations. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：706 / 710

页数：5

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