干菜中二氧化硫残留量快速测定方法探究

Fast Determination Method of Sulfur Dioxide Residues in Dried Vegetables

测定干菜中残留二氧化硫,为深圳瑞利来实业有限公司提供技术支持,以磷酸(1+3)为酸性环境蒸馏干菜,用0.05%碘淀粉吸收液吸收蒸馏出来的二氧化硫,边蒸馏边滴定,同时根据国家相关食品添加剂标准预先设计好相应的吸收液可以通过颜色变化直接判断残留物是否超标,反应速度快,重现性好,回收率高,最低检出限为1 mg/kg,可以用于公司质检部门快速测定含量以及判定是否残留物超标,具有操作简单、快速、对环境污染小、灵敏度高等优点,适用于食品中亚硫酸盐及二氧化硫残留量的测定。

Determination of sulfur dioxide residues in dried vegetables, which provided technical support for Shenzhen Rayleigh Industrial Co. , Ltd. , phosphoric acid （ 1 ＋ 3 ） was selected as the acidic environment for distilling dried vegetables, and sulfur dioxide was absorbed by 0. 05 % iodine starch absorption edge, followed by distillation and titration. At the same time, according to the national food additive standard, the designed corresponding absorption liquid can be directly determined by whether residues exceed the standard color changes, the reaction which possessed fast response, good reproducibility, high recovery rate, low detection limit of I mg/kg, can be used for the quality inspection departments for content determination and determine whether residues exceed the standard. The method had the advantages of simple operation, rapid, pollution small, high sensitivity, which was suitable for the determination of residual sulfite and sulfur dioxide in food.