Kit and method for rapidly detecting sulfur dioxide in foods

Abstract

The invention relates to a kit and a method for rapidly detecting sulfur dioxide in foods. The detection kit comprises the following components: a sulfur dioxide standard stock solution, pararosaniline hydrochloride, formaldehyde buffer absorption liquid, zinc lactate, a formaldehyde solution, an acid solution, an alkali solution, eluant and water. The method for detecting sulfur dioxide in foods by adopting the detection kit comprises the following specific steps: grinding a sample and adding the sample into a distilling flask; adding water and the alkali solution in sequence, soaking and filtering; adding the acid solution, distilling, washing by adopting the eluant, and finally adding the formaldehyde buffer absorption liquid, pararosaniline hydrochloride and zinc lactate, and carrying out a color development reaction; preparing a sulfur dioxide standard solution serving as a positive control group; observing the color change of a to-be-detected sample solution and the sulfur dioxide standard solution, thereby judging whether sulfur dioxide exists in the sample or not. The detection method disclosed by the invention is simple and can qualitatively detect sulfur dioxide in foods, and adverse effects on the environment and detection personnel are avoided.

Description

technical field [0001] The invention belongs to the field of food safety detection, and in particular relates to a rapid detection kit and detection method for sulfur dioxide in food. Background technique [0002] In the process of food production and processing, in order to maintain its unique color, some manufacturers often illegally add color control organizations such as bleach to it, relying on its oxidation or reduction ability to destroy the changing factors and prevent food from browning. The most common color control organizations illegally added are sulfur dioxide and sulfites. Commonly used sulfites include sodium sulfite, sodium bisulfite, sodium hyposulfite, and sodium metabisulfite. [0003] Sulfurous acid and salts and sulfur dioxide used in food can make the appearance of food bright and white, but sulfurous acid and salts can interact with sugar, protein, pigment, enzyme, vitamin, aldehyde, ketone, etc. in food, Produces free and bound sulfur dioxide. Long...

AI Technical Summary

Problems solved by technology

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