Determination of the content of iodine, iodides and iodates in food products

Abstract

Currently iodine defi ciency diseases are one of the most important medical and social problems. In this regard, the purpose of the study is to determine the content of iodine, iodides, iodates in iodized salt, drinking and mineral water, seaweed, to determine the stability of the iodine content in salt. For the qualitative determination of iodides and iodates ions in salts and molecular iodine in seaweed, an iodine starch reaction has been carried out. The presence of iodide ions in iodized water has been determined by reaction with silver nitrate and chlorine water, the iodine released has been extracted with chloroform. Quantitative determination of iodine in salt has been carried out by the titrimetric method, in water – by colorimetric method, in seaweed – by gravimetric method with subsequent titration. The study has found that iodized salt contains iodine in the form of potassium iodate, in an amount of 18.65 μg / g of elemental iodine, kelp contains molecular iodine in the amount of 8.12 μg / g of elemental iodine, and iodized water contains potassium iodide in the amount of 0.327 μg / ml of elemental iodine. The study has proved that over time, the amount of iodine in the salt iodized with potassium iodate decreases after a month by 5.6 times. In order to comply with the daily rate of iodine intake, it is necessary to include in your diet about 9.7 g of iodized salt, which exceeds the daily norm of its consumption in 5 g. In this regard, it is recommended to use iodized salt (not more than 5 g) or iodized water (0.7 L of water) or kelp (18.47 g) as a prevention of iodine defi ciency.

Keywords

• iodine defi ciency
• iodine
• prophylaxis
• salt
• water
• seaweed