滴定法测定食品中二氧化硫的不适用性及原因分析  

Analysis of the Unavailability and Reasons for the Titration Method for Determining Sulfur Dioxide in Food

作　　者：冯亮 高全利 宋金丽 江晓俊 陈代伟 FENG Liang;GAO Quanli;SONG Jinli;JIANG Xiaojun;CHEN Daiwei(Chengdu Institute of Food Inspection,Key Laboratory of Chemical Metrology and Applications on Nutrition and Health for State Market Regulation,Chengdu 611130,China)

机构地区：[1]成都市食品检验研究院,国家市场监管重点实验室(营养与健康化学计量及应用),四川成都611130

出　　处：《食品安全导刊》2023年第25期38-41,共4页China Food Safety Magazine

摘　　要：为验证滴定法测定食品中二氧化硫含量的准确性与适用性,采用GB5009.34—2022中滴定法与色谱法对监管过程中发现的问题样进行验证分析。结果发现小米辣、香菇、青花椒、复合香辛料和菊花这几类产品滴定法的测定结果偏高或呈假阳性,配料表中的冰乙酸对滴定法结果的干扰明显,乳酸与脱氢乙酸可能会干扰滴定法结果。配料表中含酸类添加剂(特别是冰乙酸)较多的产品和含挥发性物质较多与内源性物质较多的产品中二氧化硫的测定不适合使用滴定法,可使用干扰少、灵敏度高的色谱法。To verify the accuracy and applicability of the titration method for determining sulfur dioxide content in food,the titration method and chromatography method in GB 5009.34—2022 were used to verify and analyze the problem samples discovered during the regulatory process.The results showed that the titration results of products such as millet,shiitake mushrooms,green pepper,composite spices,and chrysanthemums were either high or false positive.The interference of acetic acid in the ingredient list with the titration results was significant,and lactic acid and dehydroacetic acid may interfere with the titration results.Titration method is not suitable for the determination of sulfur dioxide in products with more acid additives(especially glacial acetic acid)in the ingredient list,as well as products with more volatile and endogenous substances.Chromatographic methods with less interference and high sensitivity can be used.

关 键 词：二氧化硫 滴定法 冰乙酸 适用性 

分 类 号：TS207.3[轻工技术与工程—食品科学] O655.2[轻工技术与工程—食品科学与工程]