摘要
玉米熏蒸后磷化氢含量可能超标,引起食品安全问题。实验对不同储存期玉米的磷化物进行了跟踪检测,通过钼蓝比色法对加热时间、酸度和温度的不同水平的预处理方法进行单因素实验和正交优化实验,得到优化的检测条件为:水浴温度40℃,加热时间30 min,硫酸与水配比V(硫酸)∶V(水)为1∶4。测定结果表明经熏蒸3个月后玉米磷化物含量降至食用安全值以内,可以安全食用。
The content of phosphine in maize could exceed the standard after maize being fumigated, which caused foods safety problem. Phosphides in maize in different storage period were tracking detec-ted ,the pretreatment methods on different level of heating time, acidity and temperature were tested by single factor experiment and orthogonal test with molybdenum blue colorimetric method, the test condi-tions were optimized： the water bath temperature 40 ℃ , heating time 30min, the ratio of sulfuric acid to water 1：4. The changes of phosphide content in maize after fumigation showed that after three months the phosphide content in com was safety, which has the reference value to the health food.
出处
《粮油食品科技》
2017年第4期52-55,共4页
Science and Technology of Cereals,Oils and Foods
基金
沈阳师范大学2016年大学生创新项目(2016C9516)
关键词
钼蓝法
熏蒸
正交实验
磷化物
molybdenum blue method
fumigation
orthogonal test
phosphide
