Amount of Iodine in Commercial Edible Salt

Abstract

The amounts of iodine in commercial edible salts were measured by the inductively coupled plasma mass spectrometry (ICP-MS), and the following results were obtained depending on the kind of salt. The amount of iodine in the salts manufactured by evaporation concentration of seawater was 0.3 mg/kg on the average, which was higher than those of other kinds of salt, and it tended to be proportional to the amount of magnesium chloride. The re-crystallized salts of imported solar salt contained low amounts of iodine, less than 0.1 mg/kg. The salts manufactured from brine by the ion exchange membrane electricity dialysis method contained low amounts of iodine, less than 0.2 mg/kg except for one sample. It was inferred that the difference in the concentration characteristic of ion exchange membrane electricity dialysis was a factor in the difference in the amount of iodine among the analyzed salts of this kind.