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Analysis of foods for iodine by epithermal neutron activation analysis

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Abstract

Epithermal-neutron activation analysis (ENAA) was applied to the analysis of foods for iodine. The procedure involves irradiation of wet foods in a boron nitride, vessel, followed by direct counting of the 442.9 keV gamma ray of128I without any processing of the sample. Three research reactors were evaluated for use in determining iodine by ENAA. The University of Virginia reactor at Charlottesville was chosen for this study because the reactor facilities minimized thermal heating of the boron nitride vessel, enabling irradiation of larger, more representative analytical portions. Iodine concentrations ranging from <0.003 to 0.74 μg/g are reported for 17 different food matrices.

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Authors and Affiliations

  1. Food and Drug Administration, 200 C Street S. W., 20204, Washington, DC, (USA)

    W. B. Stroube Jr. & W. C. Cunningham

  2. National Bureau of Standards, 20899, Gaithersburg, Maryland, (USA)

    G. J. Lutz

Authors
  1. W. B. Stroube Jr.
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  2. W. C. Cunningham
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  3. G. J. Lutz
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Stroube, W.B., Cunningham, W.C. & Lutz, G.J. Analysis of foods for iodine by epithermal neutron activation analysis. Journal of Radioanalytical and Nuclear Chemistry, Articles 112, 341–346 (1987). https://doi.org/10.1007/BF02132366

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  • DOI: https://doi.org/10.1007/BF02132366

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