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...

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書目詳細資料
Main Authors:	Warawut Tiyapongpattana, Worawan Malethong, Woraphot Wanichalanant, Duangjai Nacapricha, Prapin Wilairat
語言:	English
出版:	Science Faculty of Chiang Mai University 2019
主題:	iodine iodide seasoning powder instant noodle gas chromatography-mass spectrometry
在線閱讀:	http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=10225 http://cmuir.cmu.ac.th/jspui/handle/6653943832/66047
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