Chloramine T with iodine: A new reagent to determine the iodine value of edible oils.

Chloramine T (N-chloro-p-toluenesulfonamide
sodium salt) and iodine (2:1, w/w) in carbon tetrachloride and
acetic acid (1:1, vol/vol), referred to as reagent (I) was found to
be effective for the determination of Iodine value of edible oils.
Reagent (I) reacted quantitatively with the double bonds of oils
of known weight. The reagent left unreacted after 20–25 min
was titrated against standard sodium thiosulfate solution (0.04
M) in presence of potassium iodide (10%, 5 mL). The difference
in volume of sodium thiosulfate solution consumed by reagent
(I) without and with oil was a basis to calculate the iodine value
of oils used. The iodine values of different oils were also determined
separately following the standard procedure of Wijs, and
calculated iodine value was obtained from the gas chromatographic
profile of fatty acids. The iodine value obtained by the
new method was in agreement with the results of the standard
methods. The results obtained indicate that the method could
be a complementary or an alternative to the Wijs method.