食品中二氧化硫残留量检测研究进展  

A review of detection methods for sulfur dioxide residues in food

作　　者：黄丽[1] 陈思伊 庞洁[1] 孙琦[1] 谭洁 HUANG Li;CHEN Si-yi;PANG Jie;SUN Qi;TAN Jie(Nanning Center for Disease Control and Prevention,Nanning 530000)

机构地区：[1]南宁市疾病预防控制中心,南宁530000

出　　处：《中国食品添加剂》2020年第8期123-128,共6页China Food Additives

摘　　要：二氧化硫作为一种食品添加剂,广泛应用于食品加工中。过量摄入会对人体健康产生不利影响,需要有效的检测手段对其进行检测。按检测原理,现用于二氧化硫检测方法主要分为比色法、滴定法、色谱法三大类,比色法和滴定法作为传统检测方法,具有操作简单易行的特点;色谱法检测发展迅速,准确度高,具有较大的发展前景。通过比较各类检测方法的适用范围和优缺点,结合实际工作选用适合的方法进行检测,以提高检测效率和检测质量。同时,概述快速检测方法以及国内外其他检测方法,如荧光探针法、表面增强拉曼光谱法、电极法、手机图像分析法等创新方法,拓展二氧化硫的检测思路,为食品中二氧化硫检测方法的开发提供参考。As a food additive,sulfur dioxide is widely used in food processing.Excessive intake will have adverse effects on human health,and effective detection methods are needed to detect it.According to the detection principle,sulfur dioxide detection methods are mainly divided into three categories:colorimetric method,titration method and chromatographic method.Colorimetric method and titration method,as traditional detection methods,are easy to operate.Chromatographic detection has developed rapidly and has high accuracy.By comparing the applicable scope and advantages and disadvantages of various detection methods,the appropriate methods are selected for detection in combination with the actual work,so as to improve the detection efficiency and quality.At the same time,the rapid detection method and other detection methods at home and abroad,such as fluorescent probe method,surface enhanced Raman spectroscopy,electrode method,mobile phone image analysis method and other innovative methods are summarized to expand the detection ideas of sulfur dioxide and provide reference for the development of sulfur dioxide detection methods in food.

关 键 词：食品安全 食品添加剂 二氧化硫 检测方法 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS207.7[轻工技术与工程—食品科学与工程]