Determination of iodine and bromine compounds in foodstuffs by CE‐inductively coupled plasma MS

Abstract

A CE-inductively coupled plasma mass spectrometric (CE-ICP-MS) method for iodine and bromine speciation analysis is described. Samples containing ionic iodine (I(-) and IO(3)(-)) and bromine (Br(-) and BrO(3)(-)) species are subjected to electrophoretic separation before injection into the microconcentric nebulizer (CEI-100). The separation has been achieved in a 50 cm length x 75 microm id fused-silica capillary. The electrophoretic buffer used is 10 mmol/L Tris (pH 8.0), while the applied voltage is set at -8 kV. Detection limits are 1 and 20-50 ng/mL for various I and Br compounds, respectively, based on peak height. The RSD of the peak areas for seven injections of 0.1 microg/mL I(-), IO(3)(-) and 1 microg/mL Br(-), BrO(3)(-) mixture is in the range of 3-5%. This method has been applied to determine various iodine and bromine species in NIST SRM 1573a Tomato Leaves reference material and a salt and seaweed samples obtained locally. A microwave-assisted extraction method is used for the extraction of these compounds. Over 87% of the total iodine and 83% of the total bromine are extracted using a 10% m/v tetramethylammonium hydroxide (TMAH) solution in a focused microwave field within a period of 10 min. The spike recoveries are in the range of 94-105% for all the determinations. The major species of iodine and bromine in tomato leaves, salt, and seaweed are Br(-), IO(3)(-), I(-), and Br(-), respectively.