微量滴定法测定魔芋精粉中SO_2的研究  

Study on Micro-Titration of SO_2 Content for Refined Konjac Flour

作　　者：陈浩[1] 郭付俊[1] 孙海峰[1] 项勇刚[1] 李庆[1] 张晶[1] 

机构地区：[1]华中农业大学理学院化学系,湖北武汉430070

出　　处：《食品科学》2005年第1期198-201,共4页Food Science

摘　　要：本文提出以常量蒸馏微量滴定法,测定魔芋精粉中SO2残留量,并同蒸馏氧化法(GB/T5009.34-1996)进行对比。对同一种样品,两种方法的测定结果分别为:2.055g/kg、2.051g/kg;变异系数分别为:0.16%、0.18%,两种方法无显著性差异。常量蒸馏微量滴定法,样品试剂用量少,缩短了分析时间,降低了成本,是一种测定魔芋精粉中SO2残留量很合适的分析方法。A new method based on the principle of titrating with iodine after distilling (GB/T5009.34-1996) was presented. Micro-titrating with iodine after macro-distilling, was used to determine SO2 residue on refined konjac flour. The results of the two methods were 2.055g/kg, and 2.051g/kg, respectively. Their variance coefficients were 0.16%, 0.18%, respectively. There was remarkable difference between the two methods. The method, micro-titrating with iodine after macro-distilling, had better advantages, for example, with smaller amount consumption of sample and reagent, shorter analytical time, reduced cost, and so on. It should be a good analytical method.

关 键 词：微量滴定 测定 魔芋精粉 SO2 

分 类 号：O655.11[理学—分析化学]