摘要
利用高效液相色谱柱后荧光检测法测定腌制大蒜中亚硫酸盐(SO32-)。为了防止亚硫酸盐(SO32-)在酸性条件下分解和氧化,采用甲醛作SO32-的稳定剂。该方法灵敏度高、精度高、操作简捷,检测限低,线性范围宽,结果令人满意。
An HPLC method was established to measure sulfite in pickle garlic using post-column fluorescence detection, formaldehyde was added into samples to stabilize sulfite in experiment. The method which was used to analyze sulfite content in garlic have good accuracy and more convenience in operation.
出处
《食品工业》
北大核心
2006年第4期52-53,共2页
The Food Industry
