By Erich Lück; Martin Jager. Transl. from the German by S. F. Laichena
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Extra resources for Antimicrobial food additives : characteristics, uses, effects
5 g · l1 in aqueous solutions was reported. This method is also applicable for the determination of iodine in urine and other biological samples. Choice of an Analytical Method Versus the Iodine Level in Foodstuffs and Diets Various analytical techniques for the determination of different levels of total iodine or iodine species in foodstuffs and related materials are presently available. , accuracy and precision of results, the ease of performance, sample throughput, and analysis cost. , whether it concerns routine monitoring and/or screening or whether delicate certification of a foodstuff reference material is to be carried out.
In general, their ease of execution and the validity of the results obtained differs for all diet components, and this particularly applies to iodine. The use of biomarkers to assess iodine intake, specifically iodine excretion in urine, is also mentioned. Dietary assessment methods The dietary assessment methods are based on taking a dietary history, such as diet recall (usually 24-h recall, but sometimes for longer periods), diet history (an interview about “typical” or “usual” food intake), and food frequency and/or amount questionnaires (food frequency questionnaire, FFQ and/or food amount questionnaire, FAQ, respectively).
The main difficulty is the volatility of iodine when present in the elementary form or in the forms of its volatile compounds. The procedures for iodine determination differ in decomposition methods, analytical principles, detection limits, specificity, accuracy and precision, robustness, and sensitivity to interference. From the practical point of view, they also differ in the ease of performance, equipment needed, and the time and costs involved. Sample decomposition Most analytical techniques require sample decomposition, which is a delicate problem in iodine determination, because elementary iodine and some of its compounds, such as HI and CH3Cl, are highly volatile.
Antimicrobial food additives : characteristics, uses, effects by Erich Lück; Martin Jager. Transl. from the German by S. F. Laichena