Quick detection method for sulfur dioxide in food

Abstract

The invention relates to a quick detection method for sulfur dioxide in food. The quick detection method comprises the steps of firstly, preprocessing a sample to be tested, carrying out ultrasonic extraction by adopting an aqueous alkali; then adding water and an acid solution into a distilling flask, connecting the distilling flask with a condensing device, placing an outlet of a condensing pipe into a starch solution added with a small quantity of titrating solution, and finally heating the distilling flask, wherein because sulfur dioxide contained in the sample to be tested can be released from the distilling flask in a heating process and the starch solution added with a small quantity of titrating solution flows through the condensing pipe, the light blue starch solution fades; continuing to dropwise adding a titrating solution until the light blue of the starch solution does not fade, thus judging a titration end point, so as to calculate the content of the sulfur dioxide in the sample to be tested through calculating the consumption quantity of the titrating solution when the titration end point is reached. The quick detection method is simple, is capable of performing qualitative and quantitative detection on the content of the sulfur dioxide in the sample to be tested, accurate in detection result and free of harmful effects to the environment and the detection personnel; the end point is easily judged.

Description

technical field [0001] The invention belongs to the field of food safety detection, in particular to a detection method for sulfur dioxide in food. Background technique [0002] Commonly used sulfites in food include sodium sulfite, sodium bisulfite, low sodium sulfite and sodium metabisulfite. [0003] For bleaching, preservative, decolorizing and antioxidant. Sulfurous acid and its salts can interact with sugars, proteins, pigments, enzymes, vitamins, aldehydes, ketones, etc. [0004] Sulphur dioxide. In recent years, the excessive use and abuse of sulfites in food has become increasingly serious, which directly leads to a significant increase in the content of sulfur dioxide in food. In addition, there are also some illegal producers who directly add a large amount of sulfur dioxide to food. [0005] People's long-term intake of excessive sulfur dioxide will cause gastrointestinal reactions, affect calcium and phosphorus absorption, significantly reduce the body's imm...

AI Technical Summary

Problems solved by technology

[0006] At present, there are many methods for detecting sulfur dioxide in food. The traditional detection methods mainly include pararosaniline hydrochloride method and distilled iodometric method. These two detection methods can accurately quantify the content of sulfur dioxide in food, but the detection The method is cumbersome to operate, takes a long time to detect, and requires professional technicians to complete it in the corresponding laboratory. The pararosaniline hydrochloride method needs to use the highly toxic reagent sodium tetrachloromercury during the detection process, which brings obvious harm to the detection personnel and the environment. serious pollution