异硫氰酸酯类(ITCs)调味品中二氧化硫残留值超标原因的研究  

Study on the Reason of Sulfur Dioxide Residue Value Exceeding the Standard in Condiments Containing Isothiocyanates(ITCs)

作　　者：李伟[1] 王嘉豪 刘均 马永强[1] LI Wei;WANG Jia-hao;LIU Jun;MA Yong-qiang(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;Yongyi Food Co.,Ltd.in Dongguan City,Dongguan 523106,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150028 [2]东莞市永益食品有限公司,广东东莞523106

出　　处：《中国调味品》2023年第9期83-87,共5页China Condiment

基　　金：哈尔滨商业大学横向课题(HSDHX202104291)。

摘　　要：对含异硫氰酸酯类(ITCs)的调味品中二氧化硫残留值超标原因进行了实验研究。实验测定了部分调味品的ITCs含量以及二氧化硫残留值,结果表明,ITCs含量与二氧化硫残留值存在相关性。异硫氰酸烯丙酯(AITC)的对照实验以及水解产物分析表明ITCs是造成残留超标的关键因素,离子色谱法的检测结果证实了这一推论。研究表明,GB 5009.34—2016在测定异硫氰酸酯类(ITCs)调味品中二氧化硫残留值时存在局限性。The reason of sulfur dioxide residue value exceeding the standard in condiments containing isothiocyanates(ITCs)is studied.In the experiemnt,the content of ITCs and sulfur dioxide residue value of some condiments are determined.The results show that there is a correlation between the content of ITCs and the sulfur dioxide residue value.The control experiment of allyl isothiocyanate(AITC)and the analysis of hydrolysate show that ITCs are the key factors causing the residue exceeding the standard,and this inference is confirmed by the detection results of ion chromatography.This study shows that GB 5009.34—2016 has limitations in the determination of sulfur dioxide residue value in condiments containing isothiocyanates(ITCs).

关 键 词：二氧化硫残留值 异硫氰酸酯类(ITCs) 调味品 异硫氰酸烯丙酯(AITC) 

分 类 号：TS207.5[轻工技术与工程—食品科学]