蒸馏碘量法测定辣椒、胡椒、八角、孜然及花椒中二氧化硫残留量的探讨

Determination of Sulfur Dioxide Residues in Chili,Pepper,Star Anise,Cumin and Chinese prickly ash by Distillation Iodometry

采用蒸馏碘量法测定辣椒、胡椒、八角、孜然及花椒中二氧化硫残留量,这些样品中二氧化硫残留量多数被检出,除了只有纯辣味的干辣椒检出率较低且含量较低,最大仅为3.2mg/kg。除此之外,辣椒粉、黑胡椒、白胡椒(包括黑胡椒粉和白胡椒粉)这些不只有辛辣味的香辛料中检出率较高,且含量最大为19mg/kg。八角、孜然和花椒的二氧化硫残留量为全部检出,其中八角的含量最高,最大为46mg/kg,花椒和孜然含量差不多,在3~23mg/kg范围内。这些植物性香辛料中含有多种呈香和呈味物质,而这些呈香和呈味物质中可能含有含硫物质,也有可能是其生长过程中积累了含硫物质,导致了所测定的这些样品中基本含有少量二氧化硫这样一个本底值。

Determine sulfur dioxide residues in chili, pepper, star anise, cumin and Chinese prickly ash by distillation iodometry, the majority of sulfur dioxide residues in these samples is detected, except that pure spicy chili has low content and low detection rate of sulfur dioxide residues, with the maximum of 3. 2 mg/kg. In addition, those spices such as paprika, black pepper, white pepper （including black pepper powder and white pepper powder） have higher detection rates, and the maximum is 19 mg/kg. Star anise, cumin and Chinese prickly ash contain sulfur dioxide residues star anise has the highest content, with the maximum of 46 mg/kg; pepper and cumin are similar in the content, in the range of 3 - 23 mg/kg. The plant spices contain a variety of aroma and flavor substances, and these aroma and flavor substances may contain sulfur-containing substances, or maybe there are sulfur-containing substances being accumulated in the growth process, which cause that the determined samples contain a small amount of sulfur dioxide as a background value.