辣椒及其干制品中二氧化硫残留量的调查分析和快速准确检测方法的探究  

Investigation and analysis of sulfur dioxide residue in hot pepper and its dried products and exploration of rapid and accurate detection method

作　　者：曹扬[1] 赵琨 孙颖宜[1] 钟霖 CAO Yang;ZHAO Kun;SUN Yingyi;ZHONG Lin(Shanghai Institute of Quality Inspection and Technical Research,Shanghai 200233,China)

机构地区：[1]上海市质量监督检验技术研究院,上海200233

出　　处：《包装与食品机械》2021年第1期38-43,共6页Packaging and Food Machinery

摘　　要：通过对辣椒及其干制品中二氧化硫残留量的调查分析,发现在其生产过程中存在非法使用二氧化硫类食品添加剂的情况。本研究分别用国标滴定法、全自动电位滴定法和酸碱滴定法测定辣椒及其干制品中的二氧化硫,并进行了对比。经统计分析,3种方法的测定结果并无显著性差异,但全自动电位滴定法的精密度和加标回收率均最高,且操作简便,耗时最短,适合批量样品的快速准确检测。Through the investigation and analysis of sulfur dioxide in hot pepper and its dried products,it was found that illegal use of sulfur dioxide existed in the productive process.The national standard titration,full-automatic potentiometric titration,and acid-base titration method were compared in this study for the determination of sulfur dioxide in hot pepper and its dried products.Statistical analysis shows that there is no significant difference between the three methods,but the full-automatic potentiometric titration has higher precision and spiked recovery rate than other two methods,and is easy to operate and has the shortest time consumption,and is suitable for fast and accurate detection of batch samples.

关 键 词：二氧化硫 辣椒及其干制品 全自动电位滴定法 快速检测 

分 类 号：TS207.5[轻工技术与工程—食品科学]