Analytical Studies of Iodine in Food Substances

Part I. Chemical Form of Iodine in Edible Marine Algae

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