亚甲基蓝分光光度法测定味精中硫化钠  

Methylene Blue Spectrophotometric Method for the Determination of Sodium Sulfide in Gourmet Powder

作　　者：朱美文[1] 王晶[1] 郑国灿[1] 刘毅[1] 陈江[1] 龙湾 王国民[1] 

机构地区：[1]重庆出入境检验检疫局/重庆市进出口食品安全工程技术研究中心,重庆400020

出　　处：《检验检疫学刊》2014年第4期33-37,共5页Journal of Inspection and Quarantine

基　　金：质检公益性行业科研专项项目(2012104003)

摘　　要：建立了亚甲基蓝分光光度法测定味精中硫化钠含量的方法,重点考察了样品前处理条件。结果表明,硫离子在0.01-0.5μg/mL的浓度范围内,标准曲线的线性关系良好,R2=0.9996,方法的定量限为0.01mg/kg;在0.02-2mg/kg的添加水平下,样品的回收率在90%-118%之间,相对标准偏差(n=7)在3.4%-9.9%之间。本方法适用于味精、增鲜味精、加盐味精中硫化钠的检测,具有较高的灵敏度和准确性。The methylene blue spectrophotometric method for the determination of sodium sulfide in gourmet powder was established. The sample pretreatment conditions were discussed. The results demonstrated that sulfide showed good liner relationship in 0.01-0.5μg/mL, and the correlation coefficients was 0.9996. The quantification limit of the method was 0.01 mg/kg. The recoveries of samples which were spiked at the level of 0.02-2mg/kg ranged between 90% and 118% and the relative standard deviations were between 3.4% and 9.9%. The method showed a good sensitivity and precision. It was suitable for the determination of sodium sulfide in gourmet powder, salted gourmet powder and special delicious gourmet powder.

关 键 词：味精 硫化钠 亚甲基蓝分光光度法 

分 类 号：O657.3[理学—分析化学] TS264.23[理学—化学]