Gas Chromatography-Mass Spectrometry for Quality Control of Fortified Iodine in Seasoning Powder for Instant Noodles

Gas Chromatography-Mass Spectrometry for Quality Control of Fortified Iodine in Seasoning Powder for Instant Noodles

In this work, a method of gas chromatography-mass spectrometry (GC-MS) has been developed for quantitation and identification of iodine (fortified as iodide) content in seasoning powder of instant noodle. Iodide was oxidized to iodine by 2-iodosobenzoate. The generated iodine then derivatized with N...

Full description

Saved in:
Bibliographic Details
Main Authors: Warawut Tiyapongpattana, Worawan Malethong, Woraphot Wanichalanant, Duangjai Nacapricha, Prapin Wilairat
Language:English
Published: Science Faculty of Chiang Mai University 2019
Subjects:
iodine
iodide
seasoning powder
instant noodle
gas chromatography-mass spectrometry
Online Access:http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=10225
http://cmuir.cmu.ac.th/jspui/handle/6653943832/66047
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
Language: English

Internet

http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=10225
http://cmuir.cmu.ac.th/jspui/handle/6653943832/66047

Similar Items