蒸馏滴定法测定食品中二氧化硫的方法比较  

Comparison of Methods for determining Sulfur Dioxide in Food by Distillation Titration

作　　者：甄达贵 何攀 唐树冬 蒋世双 ZHEN Dagui;HE Pan;TANG Shudong;JIANG Shishuang(Jingzhou Miao and Dong Autonomous County Quality Measurement Inspection and Testing Center,Jingzhou 418400,China;Zhongnan Cereals,Oil and Food Science Research Institute Co.,Ltd.,Changsha 410000,China)

机构地区：[1]靖州苗族侗族自治县质量计量检验检测中心,湖南靖州418400 [2]中南粮油食品科学研究有限公司,湖南长沙410000

出　　处：《现代食品》2024年第9期146-150,共5页Modern Food

基　　金：中央引导地方科技发展资金项目(2023ZYQ008)。

摘　　要：采用充氮蒸馏-酸碱滴定法与凯氏定氮仪水蒸气蒸馏-碘量法分别测定干香菇、干桂圆和葡萄酒中的二氧化硫含量,并进行方法学比较。结果表明,2种方法测干桂圆和葡萄酒的回收率、精密度和准确度均符合标准要求,无显著性差异。凯氏定氮仪水蒸气蒸馏-碘量法测得干香菇在50 mg·kg^(-1)、200 mg·kg^(-1)加标水平下的回收率分别为176.0%、134.0%,不符合标准要求,因此不适用于香菇中二氧化硫的检测。与凯氏定氮仪水蒸气蒸馏-碘量法相比,充氮蒸馏-酸碱滴定法应用范围更广、准确度更高,但操作复杂,耗时长。Nitrogen-filled distillation-acid-base titration and Kjeldahl nitrogen determination instrument water vapor distillation-iodometry were used to determine the sulfur dioxide content in dried shiitake mushrooms,dried longan and wine,respectively,and the methodologies were compared.The results showed that the recoveries,precision and accuracy of the two methods for measuring dried longan and wine met the standard requirements,and there was no significant difference.The recoveries of dried shiitake mushrooms at the spiked levels of 50 mg·kg^(-1) and 200 mg·kg^(-1) by the Kjeldahl nitrogen determination instrument water vapor distillation-iodometry were 176.0%and 134.0%,respectively,which were not in accordance with the standard requirements,and therefore not suitable for the detection of sulfur dioxide in shiitake mushrooms.Compared with the Kjeldahl nitrogen determination instrument water vapor distillation-iodometry,the nitrogenfilled distillation-acid-base titration method has a wider range of applications and higher accuracy,but the operation is complex and time-consuming.

关 键 词：充氮蒸馏 碘量法 凯氏定氮仪 二氧化硫残留 酸碱滴定法 

分 类 号：TS207.3[轻工技术与工程—食品科学]