离子色谱法测定辛辣食品中的SO_3^(2-)(SO_2)含量  

DETERMINATION OF SO_3^(2-) (SO_ 2) IN PUNGENCY FOOD BY ION CHROMATOGRAPHY

作　　者：潘炜 李鹏 董广彬 姜俊 郝苗 

机构地区：[1]大连市产品质量监督检验所,大连116021

出　　处：《化学分析计量》2004年第5期28-30,共3页Chemical Analysis And Meterage

摘　　要：采用阴离子色谱 -抑制电导检测器测定姜、蒜、辣椒、芥末、洋葱等带有辛辣气味的含硫食品中的亚硫酸盐(二氧化硫 )残留量 ,采用酸性条件下的水蒸气蒸馏方法对样品进行提取纯化。线性范围为 1.0～ 16 0 .0mg/kg ,回收率为 80 %～ 110 % ,满足出口食品检测要求。该方法适用于出口脱水菜和袋装水煮菜中SO3 2 -(SO2 )的测定。A method was studied for determing residue of SO 3 2-( SO 2) in pungent food such as ginger, garlic chilli, mustard, onion and so on by anion exchange chromatography. Samples were distilled with acid and absorbed with alkali regents. The linear range is 1.0～160.0 mg/kg and the recovery is 80%～111.6%.The method is suitable for detection of export vegetable and needs the demand of food detection.

关 键 词：离子色谱法 辛辣食品 测定 含量 电导检测器 二氧化硫 亚硫酸盐 提取纯化 蒸馏方法 酸性条件 线性范围 检测要求 出口食品 残留量 水蒸气 回收率 脱水菜 芥末 水煮 袋装 

分 类 号：TS974.1[轻工技术与工程] X832.02[环境科学与工程—环境工程]