蜜饯制品中SO_2残留检测方法的优化  

Optimization of Determination Method of Sulfur Dioxide Residue in Preserved Fruit

作　　者：周玮婧 冯光 

机构地区：[1]武汉市食品药品检验所,湖北武汉430012

出　　处：《安徽农业科学》2012年第16期8956-8957,9040,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]对蜜饯制品中SO2残留的检测方法进行优化。[方法]采用BUCHI全自动凯氏定氮仪替代全玻璃蒸馏装置进行蒸馏蜜饯制品中的SO2,通过正交试验优化蒸馏过程,并按国标GB/T5009.34-2003滴定法测定SO2含量。[结果]蒸馏最佳条件为时间9 min,加水体积50 ml,取样量5 g;相对标准偏差(RSD)在0.7%～1.4%,回收率在96.8%～98.8%。[结论]该方法反应速度快,精密度高,适用于蜜饯制品中SO2残留量的测定。[Objective] The aim was to optimize the determination method of sulfur dioxide residue in preserved fruit.[Method] Distillation of sulfur dioxide residue in preserved fruit was attempted by using the method of BUCHI auto-Kjeldahl＇s apparatus replaced the glass distiller,and the content of sulfur dioxide was determined according to the international standard GB/T5009.34-2003.[Result]The results showed that the optimum distillation conditions based on orthogonal test were as follows： samples 5 g,water 50 ml,distillation time 9 min.The relative standard deviations of this method were 0.7%-1.4%,the recoveries were 96.8%-98.8%.[Conclusion] This method was rapid,accurate,and suitable for the determination of sulfur dioxide residue in preserved fruit.

关 键 词：蜜饯制品 SO2残留 检测 优化 

分 类 号：S131.3[农业科学—农业基础科学]