In this study, iodide and iodate species in food were simultaneously determined by LC-ICP-MS after sample treatment with Deion water based on ultrasonic extraction. The conditions of the instrument and the extraction procedure were investigated. The method was validated with calibration curves that have the coefficient of determination (R2) higher than 0.995. The method limits of detection (LOD) of iodide and iodate were 0.079 and 0.060 mg/kg respectively meeting the regulatory requirements for food safety management. The recoveries were in the range of 83.5 - 108% and the relative standard deviations (RSDr) were between 2.57 and 5.22%. These parameters met the requirements specified by AOAC. A total of 43 salty spice samples including table salts, iodized seasoning soup powders, seasoning seeds, oyster sauces, soy sauces, fish sauces were collected and analyzed for research purposes. The results showed that a high percentage (76.9%) of table salt and seasoning soup powder samples had total iodate and iodide content lower than the specified level. Meanwhile, other salty spice samples, especially seasoning seeds and soy sauces, had a significant content of iodide in the range of 2.0 to 13.2 mg/kg. This study has contributed to the preliminary assessment of the current status of iodine content in salty spice products collected in Hanoi city.
iod, iodide, iodate, salty spices, LC-ICP-MS.
. Nghị định 09/2016/NĐ-CP ngày 28 tháng 1 năm 2016, Quy định về tăng cường vi chất dinh dưỡng vào thực phẩm.
. Scientific Opinion on Dietary Reference Values for iodine, EFSA Journal, vol.12, no. 5:3660, pp. 3660, 2014.
. D. Ngân, “Thông tin mới về vụ bột canh không chứa I-ốt” 16/05/2019, [Trực tuyến]. https://haiquanonline.com.vn/thong-tin-moi-ve-vu-bot-canh-khong-chua-i-ot-104831.html, [Truy cập 15/06/2021].
. S. H. Webster, B. Rice, B. Highman, and W. F. Von Oettingen, “The toxicology of potassium and sodium iodates: acute toixicity in mice,” Journal of Pharmacology and Experimental Therapeutics, vol.120, no. 2, pp.171-178, 1957.
. R. E. Gosselin, H. C. Hodge, R. P. Smith, and M. N. Gleason, “Chemical Toxicity of Chemical Products,” The Wilkins & Wilkins Co., Baltimore, 1976.
. WHO, Iodine in Drinking-water, [online] https://www.who.int/water_sanitation_health/water-quality/guidelines/chemicals/draft-iodine-gdwq-190924.pdf [Truy cập 15/06/2021].
. R. A. Niemann and D. L. Anderson, “Determination of Iodide and Thiocyanate in Powdered Milk and Infant Formula by On-Line Enrichment Ion Chromatography with Photodiode Array Detection,” Journal of Chromatography, A 2008, 1200, 193-197, 2008.
. L. Basumalick and J. Rohrer, “Determination of iodide and iodate in soy- and milk- based infant formulas,” Thermo Fisher Scientific Application Note 37, 2013.
. D. Hurum and J. Rohrer, “Determination of iodide in seawater and other saline matrices using a reagent - free ion chromatography system with suppressed conductivity and UV detection,” Thermo Fisher Scientific Application Note 239, 2016.
. L. F. Sanchez and J. Szpunar, “Speciation Analysis for Iodine in Milk by Size-Exclusion Chromatography with Inductively Coupled Plasma Mass Spectrometric Detection (SEC-ICP MS),” Journal of Analytical. Atomic Spectrometry, vol. 14, pp. 1697-1702, 1999.
. J. Nelson, L. Pacquette, S. Dong, and M. Yamanaka, “Simultaneous analysis of iodine and bromine species in infant formula using HPLC-ICP-MS,” Journal of AOAC International, vol. 102, no. 4, pp. 1199-1204, 2019.
. Quy chuẩn Kỹ thuật Quốc gia, QCVN 9-1:2011/BYT về muối ăn bổ sung iod.
. Tiêu chuẩn Việt Nam, TCVN 7396:2004 về yêu cầu kỹ thuật của bột canh gia vị
. H & Schaffner Bürgi, J. Thomas & Seiler, “The Toxicology of Iodate: A Review of the Literature,” Thyroid: Official Journal of the American Thyroid Association. Vol. 11, no. 5, 11, pp. 449-456, 2001.
. L. Liu, X. Li, H. Wang, X. Cao, W. Ma, “Reduction of iodate in iodated salt to iodide during cooking with iodine as measured by an improved HPLC/ICP-MS method,” Journal of Nutritional Biochemistry, vol 42, pp. 95-100, 2007.