酸碱滴定法测定食品中二氧化硫含量的不确定度评定  

Uncertainty Assessment of Sulfur Dioxide Content in Food by Acid-Base Titration

作　　者：黄凤娇 HUANG Fengjiao(Shantou City Inspection and Testing Center,Shantou 515000,China)

机构地区：[1]汕头市检验检测中心,广东汕头515000

出　　处：《食品安全导刊》2023年第22期96-99,共4页China Food Safety Magazine

摘　　要：二氧化硫是一种食品添加剂,在食品加工中主要用来对食品进行漂白、防腐和抗氧化,若不在合理范围内使用,易导致食品中二氧化硫残留量超标,进而危害身体健康。本文主要对酸碱滴定法测定食品中的二氧化硫含量进行不确定度评定。不确定度分量来自样品测量的重复性、氢氧化钠标准溶液浓度、消耗氢氧化钠标准溶液的体积、样品称量。对二氧化硫含量不确定度影响最大的是氢氧化钠标准溶液滴定过程,其次是样品的重复性测量过程。结果表明,无花果蜜饯样品中二氧化硫的测定结果为(64.77±1.68)mg·kg^(-1),k=2。Sulfur dioxide is a kind of food additive,mainly used in food processing for food bleaching,anticorrosion,and antioxidant,but if the food additive is not used within a reasonable scope,it will cause the sulfur dioxide residue in the food to exceed the standard,harm to health.The uncertainty components are derived from the repeatability of the sample measurements,the sodium hydroxide standard solution concentration,the volume of the consumed sodium hydroxide standard solution,and the sample weighing.The biggest influence on the uncertainty of sulfur dioxide content is the titration process of sodium hydroxide standard solution,followed by the repetitive measurement process of the sample.The results showed that the sulfur dioxide in fig preserves was(64.77±1.68)mg·kg^(-1),k=2.

关 键 词：测量不确定度 二氧化硫含量 食品 酸碱滴定法 测量重复性 

分 类 号：O655.22[理学—分析化学] TS207.3[理学—化学]