食品中亚硫酸盐研究进展

Progress in the Research of Sulfites in the Food

亚硫酸盐包括二氧化硫、亚硫酸钠、亚硫酸氢钠、低亚硫酸钠和焦亚硫酸钠,具有漂白、杀菌、抗氧化、保鲜等作用,作为一类食品添加剂,其应用历史悠久。然而,在经济利益的驱使下,许多不法商贩为使商品具有更好的外观和更长的储藏期,常常人为过量加入亚硫酸盐。长时间过量食用亚硫酸盐会对人体呼吸系统、循环系统、神经系统等造成一定损害。对亚硫酸盐的危害及其定性、定量检测方法进行总结,并对亚硫酸盐定性检测新方法——分光测色法和荧光分析定量检测法进行了介绍,提出可推广分光测色法作为现场快速检测亚硫酸盐的方法。

Sulfite include sulfur dioxide, sodium sulfite, sodium bisulfite, low sodium sulfite and sodium pyrosulfite , with the func- tions of bleaching, sterilization, antioxidant, preservation, and so on, as a kind of food additive, its application has a long history. However, driven by economic interests, to make goods has better appearance and longer storage period, pusher often artificial exces- sive add sulfites. But consumption of sulfite for long time can caused some damage on human respiratory system, circulatory system and nervous system, et. In this paper, the harm of sulfite and its qualitative and quantitative detection methods are summarized, and a new method for the detection of sulfite qualitative-spectral method of color measurement and quantitative fluorescence analysis tes- ting technique are introduced, and it is proposed that spectral method of color measurement can be promoted as a way to on-site rapid detection of sulphite.