Determination of iodine in bread and fish using the iodide ion-selective electrode
The purpose of this study was to assess the potential for use of the ion-selective electrode (ISE) as a method for measuring the iodine content in bread and fish. Ashing methods, sample preparation and electrode responses were evaluated. The iodine values obtained using the iodide electrode were compared to iodine values obtained by the arsenic-cerium method (As-Ce). Ashing methods were used in preparing bread and haddock for iodine analysis by the ISE. The values were compared to unashed samples measured by the ISE. Electrode response to iodide was examined by varying the sample pH, measuring electrode equilibrium times, and comparing direct measurement in ppm to iodide values obtained by the method of known addition. Oyster reference tissue with a known iodine concentration was used to determine rates of recovery. For the As-Ce procedure, an alkaline dry ash for two hour followed by colorimetric analysis at 320 nm was recommended. The study showed that the pre-treatment of bread and fish was necessary for ISE measurement. The iodine values obtained by the ISE in the analysis of oyster reference tissue, haddock and bread were not in agreement with their corresponding As-Ce values. Further work needs to be done to determine an ashing procedure that has minimal iodide loss an/or develop sample treatments that will improve the reliability and precision of iodine values obtained using the ion-selective electrode.
- Research Organization:
- Rhode Island Univ., Kingston (USA)
- OSTI ID:
- 6039434
- Resource Relation:
- Other Information: Thesis (Ph. D.)
- Country of Publication:
- United States
- Language:
- English
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