摘要
采用超声波提取、甲醛吸收液代替四氯汞钠吸收液处理样品,确定了不同温度所需要的显色时间和显色稳定性,确定了食品中二氧化硫残留量的快速检测方法。该方法可以避免汞的毒性和污染,并且适用于超市、农贸市场等地对硫磺熏蒸食品中二氧化硫残留量的现场快速检验。
A rapid analysis method for sulfur dioxide content in sulfur--smoked foods was developed in our study. After ultrasonic extracting of sample and absorbing SO2 with formaldehyde to replace NaHgCl4, the reaction condition as temperature, time and stability of reactant were all determined. The developed method had no mercury contamination and avoided operator from the toxicity of mercury, and might be suitable for the rapid analysis of sulfur dioxide residues in sulfur-smoked foods in market in site.
出处
《中国调味品》
CAS
北大核心
2006年第5期21-23,共3页
China Condiment
关键词
食品
二氧化硫
快速检测
food
sulfur dioxide
rapid analysis
