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See Chinese contents: GB 5009.267-2016 GB 5009.267-2016: National Food Safety Standard -- Determination of Iodine in Foods
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.
