离子色谱法在食品二氧化硫检测中的应用  

Application of Ion Chromatography in the Detection of Food Sulfur Dioxide

作　　者：唐清华 王玉 TANG Qinghua;WANG Yu(Shanghai Gerui Products Testing Co.,Ltd.,Shanghai 200120,China)

机构地区：[1]上海格瑞产品检测有限公司,上海200120

出　　处：《食品安全导刊》2021年第32期99-101,共3页China Food Safety Magazine

摘　　要：食品安全问题一直是我国经济发展和民生建设过程中的重点关注问题。食品在制作和生产过程中需要通过添加食品添加剂保证食品的存储和食用性等,食品添加剂的应用进一步推动了食品产业的不断发展。但食品添加剂在推动食品产业发展的同时也造成了食品安全问题。二氧化硫作为常见食品添加剂,对于食品本身具有保鲜防腐效果,但其使用含量对机体健康影响较大,需加大食品中二氧化硫检测研究。本文主要采用离子色谱法对食品中的二氧化硫进行检验,旨在进一步提高我国食品安全水平,保证人们的饮食安全。Food safety has always been the focus of attention in the process of China’s economic development and people’s livelihood construction.In the process of food production and production,it is necessary to add food additives to ensure the storage and edibility of the food.It is also the application of food additives that further promotes the continuous development of the food industry.However,food additives not only promote the development of food industry,but also cause food safety problems.As a common food additive,sulfur dioxide has a fresh-keeping and antiseptic effect on the food itself,but its use content has a greater impact on the health of the body,and it is necessary to increase the detection of sulfur dioxide in food.This article mainly uses ion chromatography to detect sulfur dioxide in food,aiming to further improve the level of food safety in our country and ensure that people can eat assured food.

关 键 词：离子色谱法 食品添加剂 检测价值 应用分析 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.7[轻工技术与工程—食品科学与工程] TS201.6[理学—分析化学]