离子色谱法在食品中二氧化硫检测中的应用  

Application of Ion Chromatography in the Detection of Sulfur Dioxide in Food Products

作　　者：莫衍琪 MO Yanqi(Maoming City Institute for Food and Drug Control,Maoming 525000,China)

机构地区：[1]茂名市食品药品检验所,广东茂名525000

出　　处：《食品安全导刊》2024年第25期187-189,共3页China Food Safety Magazine

摘　　要：本文针对离子色谱法在食品中二氧化硫检测中应用面临的基质干扰、衍生不完全、灵敏度不足等问题,提出了优化样品前处理、改进衍生条件、采用大体积进样等解决策略。其中,采用固相萃取-衍生联用技术可有效去除基质干扰;选用有机碱衍生试剂,并建立微乳液衍生体系,可有效提升二氧化硫衍生效率;而大体积进样与在线固相萃取联用,则可明显提高检测灵敏度。这些策略为食品中二氧化硫的准确检测提供了新思路,为食品安全监管奠定了坚实的技术基础。In order to solve the problems of matrix interference,incomplete derivation and insufficient sensitivity in the application of ion chromatography in the detection of sulfur dioxide in food,some strategies were put forward,such as optimizing sample pretreatment,improving derivatization conditions,and adopting large volume injection.Among them,the use of solid-phase extraction derivative combination technology can effectively remove matrix interference;the selection of organic base derivatives and the establishment of micro lotion derivatives system can effectively improve the efficiency of sulfur dioxide derivatives;the combination of large volume injection and online solid-phase extraction can significantly improve detection sensitivity.These strategies provide new ideas for accurate detection of sulfur dioxide in food and lay a solid technical foundation for the supervision of food safety.

关 键 词：二氧化硫 离子色谱 基质效应 衍生化 大体积进样 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.7[轻工技术与工程—食品科学与工程]