食品中残留二氧化硫的检测

Residual Sulphur Dioxide Examination in Food

文章研究以无汞盐测定食品中的二氧化硫，采用甲醛-邻苯二甲酸氢钾作吸收剂，以羟甲基磺酸的形式固定SO2，显色前用0．2mLNaOH溶液使之分解，加入显色剂盐酸副玫瑰苯胺溶液2．0mL，生成紫红色化合物，在580nm处测定其吸光度，其吸光度与二氧化硫含爨成正比，该方法简便，灵敏度离。线性范围好，线性范围为0．3-18mg／kg，检出限为0．40μg/mL。

The paper studied by non- mercuric salt determination food in thesulphur dioxide, used the formaldehyde - potassium hydrogen phthalateto make the absorbent, by methylol sulfonic acid form fixed SO_~, infront of the coloration causes it decomposition with the 0.2 mL NaOH solution, joined developer hydrochloric acid vice - rose aniline solution 2.0 mL, the production purple red compound, attracted theluminosity in 580 nm place determination it, it attracted the luminosity and the dioxide content has the direct ratio, this method simple, the sensitivity high, the linear scope is good, the linear scope is 0.3-18 mg/kg, picks out limits is 0.40 ug/mL.