食用菌中二氧化硫残留量检测方法探索

Exploration of the Detection Methods of Sulfur Dioxide Residue in Edible Fungus

比较紫外分光光度法、蒸馏-碱滴定法与蒸馏法3种方法测定食用菌中二氧化硫残留量。结果表明,蒸馏法测定过程中滴定终点不稳定,容易出现假阳性,而蒸馏-碱滴定法测定时二氧化硫回收率达到94%以上,多次平行测定的相对偏差为1.0%。

Comparison ultraviolet spectrophotometry,distillation and distillation-alkali titration three methods determination of sulfur dioxide residue in edible fungus.The results showed that the instability of titration end point determination of distillation process,easy to false positives,and distillation-alkali titration method to determine sulfur dioxide recovery rate of 94%or more,multiple parallel determination of the relative deviation of 1.0%.