The method for the determination of dietary iodine in meat was developed by inductively coupled plasma-mass spectrometry (ICP-MS).MethodsThe samples were extracted by tetramethylammonium hydroxide and hydrogen peroxide in ultrasonic bathing at 60℃ for 3h and analyzed by ICP-MS after removing fat and protein. 128Te was used to eliminate the matrix interference. ResultsUnder the optimal conditions, this method showed excellent linearity in the range from 1to 200μg/L with a correlation coefficient of 0.9998. The limit of detection was 2.3μg/kg. The relative standard deviations were no more than 5.7% (n=7). The average recoveries of iodine were in the range from 80.0% to 96.6%.ConclusionThis method was efficient and practicable for determining dietary iodine in meat.
