三种不同蒸馏仪器测定食品中二氧化硫含量的对比

Comparison of Sulfur Dioxide Content in Food by Three Different Distillation Instruments

目的:比较传统玻璃蒸馏瓶蒸馏装置、二氧化硫测定仪、自动凯氏定氮仪3种仪器测定食品中二氧化硫的效果及适用性,为设备选型提供参考.方法:选取番薯干、咸菜、香菇干,分别用上述3种蒸馏装置测定样品中的二氧化硫含量,分析测定结果和过程控制.结果:使用3种不同蒸馏仪器测定结果无显著性差异,两次独立测定结果的绝对差值小于算术平均值的10%,回收率均在85%~95%.结论:二氧化硫测定仪自动化程度高,安全性高,基本可以替代传统玻璃蒸馏瓶蒸馏,实现大部分食品的批量检测,对于香菇干等蒸馏过程易倒吸食品,可采用自动凯氏定氮仪检测,提高实验的准确性和可靠性.

Objective:To compare the effectiveness and applicability of measuring SO2 in food with three instruments:traditional glass still distillation unit,SO2 meter and Automatic Kjeldahl meter,so as to provide reference for equipment selection.Method:Three foods were selected:dried sweet potato,pickles and dried mushroom.The sulfur dioxide content in the samples was determined by the three distillation units.To analyze the results and process control.Result:There was no significant difference in the results of the three distillation instruments,the absolute difference between the two independent measurements should not exceed 10%of the arithmetic mean value,and the recovery was between 85~95%.Conclusion:The sulfur dioxide tester has a high degree of automation and high safety,which can basically replace the traditional glass distillation bottle distillation,and realize the bulk detection of most foods.For the food that is easy to be aspirated in the distillation process such as dried mushroom,automatic Kjeldahlnitrogen analyzer can be used to detect,so as to improve the accuracy and reliability of the experiment.