Abstract: The iodine content in liquid milk was determined via gas chromatography (GC). Through systematic screening and optimization of derivatizing reagents and derivatization time, higher measured values of the iodine content in liquid milk were obtained while solving the problem of poor repeatability of the traditional method. The optimized method was more efficient than the national standard method National food safety standard-determination of iodine in food (GB 5009.267-2020). The optimal pretreatment conditions were determined to be 1.0 mL of sulfuric acid, 2.0 mL of butanone, 0.5 mL of 3.5% (V/V) hydrogen peroxide, and derivatization reaction for 30 min. This study provides a reliable basis for this optimized scheme to achieve efficient and accurate detection of iodine in liquid milk and holds significant application value in the control of the iodine content in liquid milk.

Key words: gas chromatography; liquid milk; iodine; analytical method optimization

摘要： 采用气相色谱法对液态乳中碘含量进行测定。通过对衍生试剂和衍生时间的系统筛选与优化，有效提高了液态乳中碘含量测定值，改善了传统方法重复性差等问题。优化后的方法较GB 5009.267—2020《食品安全国家标准 食品中碘的测定》方法更加高效。最终确定的最佳前处理条件为：添加硫酸1.0 mL、丁酮2.0 mL、体积分数3.5%过氧化氢0.5 mL，衍生反应时间30 min。本研究为该优化方案实现液态乳中碘的高效、准确检测提供了可靠依据，在液态乳中碘含量的质量控制方面具有重要应用价值。

关键词: 气相色谱法；液态乳；碘；测定方法优化