This Standard specifies the methods for the determination of iodine in foods. Method I, the oxidation-reduction titration method, applies to the determination of iodine in kelp, laver, wakame and other algae and their products. Method II, the As-Ce catalytic spectrophotometric method, applies to the determination of iodine in grains, vegetables, fruits, beans and their products, milk and milk products, meats, fish, eggs and other foods. Method III, the gas chromatographic method, applies to the determination of iodine in foods for infants and young children and milk products. Method I Oxidation-reduction Titration Method
Basic Data
Standard ID
GB 5009.267-2016 (GB5009.267-2016)
Description (Translated English)
National Food Safety Standard -- Determination of Iodine in Foods
Sector / Industry
National Standard
Classification of Chinese Standard
C53;X82
Word Count Estimation
11,182
Date of Issue
2016-12-23
Date of Implementation
2017-06-23
Older Standard (superseded by this standard)
GB 5413.23-2010; SC/T 3010-2001; WS/T 302-2008
Regulation (derived from)
National Health and Family Planning Commission Notice No.17 of 2016
Issuing agency(ies)
National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration
