Method for detecting sodium formaldehyde sulfoxylate in wheatmeal

Abstract

The invention provides a method for detecting sodium formaldehyde sulfoxylate in wheatmeal. The method comprises the following steps: taking wheatmeal, adding distilled water, mixing, performing ultrasonic treatment; adding silicone oil and a phosphoric acid solution to the solution subjected to ultrasonic treatment, mixing, heating the mixed solution; leaving the mixed solution to cool to room temperature, performing steam distillation, collecting distillate; finally adding a 2,4-dinitrophenylhydrazine solution to the distillate, heating in water bath, cooling, adding dichloromethane for extraction, after volatilization of the extract liquor, dissolving the residue with acetonitrile for liquid chromatographic analysis. With the adoption of the method for detecting sodium formaldehyde sulfoxylate in wheatmeal, provided by the invention, formaldehyde generated by decomposition of sodium formaldehyde sulfoxylate can be separated from that generated by decomposition of wheatmeal, the obtained detection result is only the content of formaldehyde generated by decomposition of sodium formaldehyde sulfoxylate, so that not only is the recovery rate requirement met, but also a higher precision degree is achieved.

Description

technical field [0001] The invention belongs to the technical field of food analysis, in particular to a detection method for sodium formaldehyde sulfoxylate in wheat flour. Background technique [0002] Wheat is one of the main food crops in the world. As the main processed product of wheat, wheat flour occupies a large proportion in people's diet. Affected by many factors such as its own quality, geographical environment, processing, storage and transportation, the quality of wheat flour varies greatly. Since different foods have very different requirements for the quality of their flour raw materials, it is necessary to adjust the process during processing and use flour additives to further improve the quality of flour. Flour additives can prevent and delay the aging of flour products, change the gluten strength of dough, etc., so that flour can meet the dough mechanical processing performance of different flour products, and then meet the needs of different consume...

AI Technical Summary

Problems solved by technology

[0003] As a harmful non-food additive, the wanton addition of hanging white cubes in flour has seriously affected the physical and mental health of consumers, violated the rights and interests of consumers, and seriously disturbed the normal economic order of the market

At present, there is no national standard method for detecting the white lump in wheat flour. The methods reported in the literature have many pretreatment processes and chaotic conditions, and the detection results of different methods lack comparability; the main determination techniques include sample pretreatment methods (i.e. formaldehyde and The extraction method of sulfur dioxide), quantitative method, recovery rate, accuracy and multiple laboratories lack in-depth and systematic research on the verification results of the method, and cannot be used as a standard method, which seriously restricts the supervision and inspection of the hanging white block item in wheat flour