This standard specifies the method for the determination of iodine content in food. The first redox titration method is suitable for the determination of iodine in kelp, seaweed, wakame and other algae and their products. The second method, arsenic and cerium catalytic spectrophotometry, is suitable for the determination of iodine in foods such as grains, vegetables, fruits, beans and their products, milk and their products, meat, fish, and eggs. The third method of gas chromatography is suitable for the determination of iodine in food for infants and young children and dairy products. The first method redox titration method 2 principle
GB 5009.267-2016 history
2020GB 5009.267-2020 Determination of Iodine in Food Safety National Standards
2016GB 5009.267-2016 Determination of Iodine in Food Safety National Standards