食品中SO_(2)残留量检测新技术研究进展

Research Progress on New Technology for Detecting Sulfur Dioxide Residues in Food

二氧化硫(SO_(2))作为一种多功能食品添加剂,具有漂白、抗氧化、抑菌和防腐功能。然而,其在食品中的过量残留可能对人体健康产生负面影响。因此,开发高灵敏度、高选择性、快速且成本效益高的检测技术,对于保障食品安全至关重要。本文综述了近期在食品中SO_(2)残留量检测领域的技术进展,强调了这些技术在提升检测效率、降低成本、增强便携性和操作简便性方面的显著优势。同时,还分析了这些技术在实际应用中所面临的挑战,并对未来的发展方向进行了展望,旨在为食品安全检测领域提供有价值的参考和指导。

Sulfur dioxide(SO_(2)),as a multifunctional food additive,possesses properties such as bleaching,antioxidant,antibacterial,and preservative functions.However,excessive residues of SO_(2) in food can have adverse effects on human health.Therefore,the development of highly sensitive,highly selective,fast and cost-effective detection technology is essential to ensure food safety.This article reviews the recent technological advancements in the field of SO_(2) residue detection in food,highlighting the significant advantages of these technologies in improving detection efficiency,reducing costs,enhancing portability,and simplifying operation.Additionally,the article analyzes the challenges faced by these technologies in practical applications and provides perspectives on future development directions,aiming to offer valuable references and guidance for the field of food safety detection.