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

• المؤلفون الرئيسيون: Warawut Tiyapongpattana, Worawan Malethong, Woraphot Wanichalanant, Duangjai Nacapricha, Prapin Wilairat
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2019
• الموضوعات: iodine; iodide; seasoning powder; instant noodle; gas chromatography-mass spectrometry
• الوصول للمادة أونلاين: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=10225; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66047

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...