在线流动-蒸馏法分析药食同源食品中二氧化硫残留量  

Analysis of sulfur dioxide residues in medicinal and edible homologous foods using online flow-distillation method

作　　者：薛峰[1] XUE Feng(Shanghai Institute of Quality Inspection and Technical Research,Shanghai Engineering Research Center of Food Rapid Detection,Shanghai 200233)

机构地区：[1]上海市质量监督检验技术研究院,上海食品快速检测工程技术研究中心,上海200233

出　　处：《中国食品添加剂》2024年第11期201-207,共7页China Food Additives

摘　　要：采用在线流动-蒸馏法测定分析百合、芡实药食同源食品中二氧化硫残留量,采用碱性溶液震荡提取,流动注射法分析了多批次百合、芡实药食同源的二氧化硫残留量,在0.5~10.0 mg/L浓度范围内线性良好,相关系数R2=0.9991,平均回收率97.3%,RSD为2.1%~4.6%,检出限为1.0 mg/kg,定量限为3.0 mg/kg。实验结果与传统蒸馏滴定法比较,两种方法结果没有显著性差异。该方法提取方式简单、耗时短、准确度高,适用于大批量药食同源食品分析检测。An online flow-distillation method was used to determine the sulfur dioxide residues in lily and Euryale,medicinal and edible homologous foods.Alkaline solution was used for oscillation extraction and flow injection analysis to quantify sulfur dioxide residues in lily and Euryale.The linear range of the method was found to be 0.5 to 10.0 mg/L,with a good linearity of R2=0.9991.The average recovery rate was 97.3%and RSD was 2.1%〜4.6%.The detection and quantification limits were 1.0 and 3.0 mg/kg,respectively.Compared with the traditional distillation titration,experimental results showed no significant difference.This method offered simplicity in extraction,short processing time,high accuracy,making it suitable for the analysis of large quantities of medicinal and edible homologous foods.

关 键 词：在线流动 蒸馏 药食同源 二氧化硫残留量 震荡提取 

分 类 号：TS207.3[轻工技术与工程—食品科学]