摘要
建立一种简单快捷的离子色谱法测定干笋中二氧化硫残留的方法。样品经浸泡后蒸馏,利用1.5%的H2O2溶液将二氧化硫氧化为硫酸根,通过离子色谱法测定。结果表明:二氧化硫含量在2.0μg/mL^32.0μg/mL范围内线性良好,相关系数r2为0.999,检出限为0.1 mg/kg,定量限为0.3 mg/kg,加标回收率达到83.6%~90.4%。
A rapid and effective method was established for the determination of sulfur dioxide residue in dried bamboo shoots by ion chromatography. After the sample being crushed,sulfur dioxide in the sample was distilled and oxidized to sulfate by 1.5 % H2O2,and determined by ion chromatography.The calibration curve was linear in the concentrationrange of 2.0 μg/mL-32.0 μg/mL with a correlation coefficient of 0.999. The detection limit was 0.1 mg/kg and the quantitative limit was 0.3 mg/kg,and the recovery was in the range of 83.6 %-90.4 %.
出处
《食品研究与开发》
CAS
北大核心
2017年第15期181-184,共4页
Food Research and Development
关键词
离子色谱
干笋
二氧化硫
ion chromatography
dried bamboo shoots
sulfur dioxide
