1. Comparison of ICP-MS and Spectrophotometry Methods for the Analysis of Iodine in 2013 US FDA Total Diet Study Samples
- Author
-
Todor I. Todorov, Tammy L. Smith, Paul Holmes, Amir A. Abdalla, Miranda McDonald, Sylvester Mapulanga, Terri Lewis, and Michael Hamilton
- Subjects
0301 basic medicine ,030109 nutrition & dietetics ,medicine.diagnostic_test ,Diet study ,010401 analytical chemistry ,Extraction (chemistry) ,food and beverages ,chemistry.chemical_element ,Iodine ,01 natural sciences ,Applied Microbiology and Biotechnology ,Food Analysis ,0104 chemical sciences ,Analytical Chemistry ,03 medical and health sciences ,chemistry ,Spectrophotometry ,medicine ,Food science ,Safety, Risk, Reliability and Quality ,Digestion ,Safety Research ,Inductively coupled plasma mass spectrometry ,Quantitative analysis (chemistry) ,Food Science - Abstract
The iodine content in total diet study (TDS) food samples collected in 2013 was determined by alkaline extraction followed by ICP-MS analysis, as well as by perchloric acid digestion followed by spectrophotometric detection. The ICP-MS method provides lower limits of quantification and higher accuracy. The new method allowed for quantitative determination of iodine content in over 90% of the samples compared to 40% by the former technique. The iodine contents from 266 foods measured in this study were summarized in 11 groups. Bread, dairy, and eggs showed the highest levels of iodine, followed by seafood and meat products. Fruits, vegetables, and beverages contained the lowest amount of iodine.
- Published
- 2018