Analytical Studies of Iodine in Food Substances

Abstract

Four species of edible brown marine algae were fractionated by trichloroacetic acid precipitation and subsequent chromatography; and the iodine content of each fraction was determined. Quantitative determination of iodide form iodine was made possible by elimination of interfereing substances in cell extract using a weakly basic anion exchange resin column without drastic procedure.

Although the iodine content of each algae was of much diversity owing to species, the iodide form iodine varied between 83~85% of total iodine independent on total iodine content. The rest of the iodine was mostly found in trichloroacetic acid precipitate probably in protein bound form; and each algae contained little trichloroacetic acid soluble non iodide form of iodine, probably a low molecular organic form iodine.