Determination of trace iodine in food and biological samples by cathodic stripping voltammetry

Abstract

This paper describes a sensitive and selective method for the determination of iodine in food and biological samples. The method involves treatment of samples by combustion in an oxygen flask and determination of iodide by cathodic stripping voltammetry of the solid phase formed with the quaternary ammonium salt Zephiramine as the ionic associating agent; Br- is used as the complexing agent in the preconcentration process. We have studied the effect of concentration of Zephiramine, Br-, I-, and some other elements presented, deposition potential, preelectrolysis time, and scan rate, on the stripping curve shape and maximum stripping current. Determinations of trace iodine in table salt, laver, and eggs were demonstrated as practical examples.