食用菌中二氧化硫检测方法的对比研究  

Comparison of sulfur dioxide detection methods for edible fungi

作　　者：杨大鹏[1] 王慧[1] 金姗 李青[1] YANG Da-peng;WANG Hui;JIN Shan;LI Qing(Department of Laboratory,Jilin Center for Disease Control and Prevention,Changhun Jilin 130062,China)

机构地区：[1]吉林省卫生监测检验中心理化检验所,吉林长春130062

出　　处：《中国卫生工程学》2020年第6期829-831,835,共4页Chinese Journal of Public Health Engineering

摘　　要：目的对菌类食品中二氧化硫检测方法进行对比研究。方法采用分光光度法、碘量法和离子色谱法3种不同的方法对东北地区共54种不同食用菌类中的二氧化硫残留量进行分析和比对。结果同时对3种方法测得结果进行比较,分光光度法的线性范围为0.9989~0.9993,回收率为85.1%~118.5%,RSD为5.4%;碘量法回收率为81.5%~130.5%,RSD为5.32%;离子色谱法测定标准曲线的线性范围在0.9991~0.9997,加标回收率为91.7%~108.5%,RSD为3.46%。结论离子色谱法的蒸馏时间相对较短,回收率高,标准偏差小,结果重现性好,适用于菌类食品中二氧化硫含量的大批测定。Objective To study the detection method of sulfur dioxide in fungus.Methods The sulfur dioxide residues in 54 kinds of edible fungi in Northeast China are analyzed and compared by over spectrophotometry,iodometry and ion chromatography.Results The linear range of spectrophotometry was 0.9989-0.9993,the recovery was 85.1%-118.5%,RSD was 5.4%;The recovery of iodometry was 81.5%-130.5%,RSD was 5.32%,the linear range of ion chromatography was 0.9991-0.9997,The recovery rate was 91.7%-108.5%,RSD was 3.46%.Conclusion Ion chromatography has the advantages of short distillation time,high recovery rate,small standard deviation and good reproducibility.It is suitable for the mass determination of sulfur dioxide in fungus food.

关 键 词：二氧化硫 菌类 不同方法 

分 类 号：R155[医药卫生—营养与食品卫生学]