荧光分光光度法测定蜜饯食品中二氧化硫残留量研究  

Study on Determination of Sulfur Dioxide Residues in Candied Food by Fluorescence Spectrophotometry

作　　者：李长滨[1] 王钊 刘文静 吴圣江 LI Chang-bin;WANG Zhao;LIU Wen-jing;WU Sheng-jiang(College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;Henan CTI Co.,Ltd.,Zhengzhou 453100,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,郑州450046 [2]河南华测检测技术有限公司,郑州453100

出　　处：《中国调味品》2022年第9期157-162,共6页China Condiment

基　　金：河南省科技攻关项目(202102110058);河南省重大科技专项(181100211400-8-3)。

摘　　要：在弱酸性条件下,根据亚硫酸盐、乙酸铵和邻苯二甲醛3种化合物反应生成异吲哚-1-磺酸盐荧光化合物,建立荧光分光光度法测定蜜饯食品中二氧化硫残留量的检测方法。通过试验优化可得在激发波长324 nm、发射波长390 nm条件下,pH为6.6的磷酸盐缓冲液、1.0 mmol/L邻苯二甲醛和5.0 mmol/L乙酸铵各添加2.0 mL情况下获得的荧光强度最强。优化条件下亚硫酸钠在0.2~1μg/mL浓度范围内有较好的线性关系,标准曲线回归方程为y=290.92x+89.163,相关系数R^(2)=0.9993,检测限为0.644 mg/kg。测定蜜枣、葡萄干、芒果干、蓝莓干、话梅5种样品中的二氧化硫残留量,相对标准偏差RSD在0.83%~4.59%之间,平均加标回收率在97.68%~102.71%之间。通过将荧光分光光度法测定蜜饯类产品二氧化硫残留量检测结果与国标方法比较可知,荧光分光光度法稳定性更好,可用于蜜饯类产品中二氧化硫残留量的检测。Under weak acidic conditions,isoindole-1-sulfonate fluorescent compounds are formed by the reaction of sulfite,ammonium acetate and o-phthalaldehyde.A method for the determination of sulfur dioxide residues in candied food by fluorescence spectrophotometry is established.Through the experimental optimization,it is found that under the conditions of 324 nm excitation wavelength and 390 nm emission wavelength,the strongest fluorescence intensity is obtained when 2.0 mL pH 6.6 phosphate buffer,2.0 mL 1.0 mmol/L o-phthalaldehyde and 2.0 mL 5.0 mmol/L ammonium acetate are added.There is a better linear relationship of sodium sulfite in the concentration range of 0.2~1μg/mL.The regression equation of the standard curve is y=290.92x+89.163,the correlation coefficient R^(2)=0.9993 and the detection limit is 0.644 mg/kg.Sulfur dioxide residues of jujube,raisins,dried mango,dried blueberry and preserved plum are determined,the relative standard deviation(RSD)is 0.83%~4.59%,and the average spiked recovery rate is 97.68%~102.71%.By comparing the results of sulfur dioxide residues in candied food by fluorescence spectrophotometry with those by the national standard method,it can be seen that the stability of fluorescence spectrophotometry is better,and this method can be used to detect sulfur dioxide residues in candied food.

关 键 词：荧光分光光度法 蜜饯 二氧化硫 亚硫酸钠 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]