Determination of Iodide in Seawater and Other Saline Matrices Using a Reagent-Free Ion Chromatography System with Suppressed Conductivity and UV Detections
نویسندگان
چکیده
Introduction Iodine is an essential nutrient found in seawater, seafood, and iodine-enriched food, such as iodized table salt. The most common forms of iodine in diet are iodide and iodate, with additional iodo-organic compounds providing a small fraction of bioavailable iodine. Iodine deficiency affects thyroid hormone production and leads to developmental diseases, goiter, and paralysis.1 Table salt is routinely iodized to prevent such diseases and promote public health. Iodization levels vary by country and range from 5–100 mg iodine per kg of salt.2 In the United States, Canada, and most northern European countries, potassium iodide is frequently used to iodize salt. In tropical countries, potassium iodate is preferred due its greater stability under humid conditions.3
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