离子色谱法测定食品中的二氧化硫  

Determination of sulfur dioxide in food by ion chromatography

作　　者：雒丽丽[1] 王海波 刘汉霞[1] 李礼[1] 许秀丽[1] 张凤霞[1] 邵雪鹏[1] 仲维科[1] 

机构地区：[1]中国检验检疫科学研究院综合检测中心,北京100123 [2]戴安中国有限公司北京应用中心,北京100085

出　　处：《食品科技》2011年第8期297-299,共3页Food Science and Technology

基　　金：国家科技支撑计划项目(2009BAK58B01);质检公益性行业科研专项(200810217)

摘　　要：建立离子交换-电导检测离子色谱法测定食品中的二氧化硫的检测方法。样品在酸性条件下蒸馏,二氧化硫经3%的双氧水接收氧化提取,离子交换-电导检测离子色谱法检测,外标法定量。采用IonPacAS11-HC分析柱(250mm×4.0mmi.d.),IonPacAG11-HC保护柱(50mm×4.0mmi.d.),流动相为15mmol/L的氢氧化钾,流速1mL/min,柱温30℃,检测池温度35℃。实验结果表明:硫酸根在0.05～2mg/L范围内线性关系良好(r>0.999),在不同的基质中添加3个浓度水平的亚硫酸根,平均回收率均在88.29%～96.89%之间,相对标准偏差在3.29%～7.45%。A method was developed for determination of sulfur dioxide residue in food by ion exchange method with conductivity detection.The sample was distilled under acidic conditions,received by oxidation in 3% hydrogen peroxide,and then determination by ion chromatography with conducting detection.The quantification was performed by external standard.IonPac AS11-HC（250 mm×4.0 mm i.d.） analytical column and AG11-HC（50 mm×4.0 mm i.d.）guard column was used,15 mmol/L KOH was used as mobile phase at a flow rate of 1 mL/min.The column temperature was set at 30 ℃,the detection cell temperature was set at 35 ℃.The calibration curves were linear between the peak area and the concentration in the range of 0.05～2 mg/L for sulfur dioxide,the correlation coefficients were greater than 0.999.The average recoveries spiked in food at the three concentration levels ranged from 88.29%～96.89% with the relative standard deviations of 3.29%～7.45%.

关 键 词：离子色谱 二氧化硫 食品 

分 类 号：TS207.7[轻工技术与工程—食品科学]