市售猪血块中微量甲醛的新法测定  

作　　者：冯启利[1] 

机构地区：[1]南昌大学食品科学与工程学院,南昌330047

出　　处：《食品工业科技》2003年第5期95-96,100,共3页Science and Technology of Food Industry

摘　　要：甲醛对人体的危害越来越引起人们的重视,测定某些食品中微量甲醛的含量对于监督和管理食品市场十分重要。本文提出了一种新的测定方法,即利用微量甲醛对氯酸钾氧化甲基橙这一反应的催化作用,进行甲醛的测定。该方法用于市售猪血块中微量甲醛的测定取得了较满意的结果。Formaldehyde has broug ht more attentions in reg ards of its hazard to human health.Accurate quantification of the trace amount of formaldehyde in certain foods is hig hly important in order to monitor and reg ulate the food market.A new method for determination of formaldehyde is presented,which is based on its catalyzing activity toward oxidation of Methyl Orang e by potassium chlorate.The method has been applied for the determination of the trace amounts of formaldehyde in the commercial pig blood,and satisfactory results have been obtained.

关 键 词：猪血块 甲醛 测定 氯酸钾氮化甲基橙 催化动力学法 

分 类 号：TS207.5[轻工技术与工程—食品科学]