| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1191009 | Food Chemistry | 2009 | 5 Pages |
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.
