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Food sulfur dioxide content determination method

A sulfur dioxide and determination method technology, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, can solve problems such as inaccurate results, polluting the environment, and harmful to human body, and achieve a wide range Effect of linear range, reduced contamination, low detection limit

Inactive Publication Date: 2015-11-04
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of time-consuming, inaccurate results, harmful to human body and environmental pollution in the process of measuring the content of sulfur dioxide in food, and to establish an accurate, simple, fast, high-sensitivity, and effectively eliminate part of food color interference. Quantitative detection method of sulfur dioxide in food

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  • Food sulfur dioxide content determination method
  • Food sulfur dioxide content determination method

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A method for measuring sulfur dioxide in food, the method comprising the steps of:

[0037] (1) Extraction of sulfur dioxide in the sample:

[0038] Dried food: Take 2-10g of food samples that have been crushed to 40 meshes, wet them with distilled water and transfer them to a 100mL volumetric flask, then add 30mL of triethanolamine mixed absorption solution A, extract in an ultrasonic extractor, take the upper layer liquid and dilute it with distilled water to 100mL, let it stand for clarification to obtain the sample solution to be tested;

[0039] Liquid food: take 5-10mL sample, dilute it with distilled water in a 100mL volumetric flask, add 30mL triethanolamine to mix absorption solution A, shake well, finally add distilled water to make up to 100mL, mix well, and filter to get the sample solution to be tested;

[0040] (2) Determination of sulfur dioxide in the sample:

[0041] (a) Preparation of sulfur dioxide standard solution: absorb sulfur dioxide standard s...

Embodiment 2

[0081] A method for determining sulfur dioxide in food, the method may also include the following steps:

[0082] (1) Ultrasonic extraction of sulfur dioxide in samples: For dry foods with high water absorption such as dried shiitake mushrooms, dried tremella, and dried fungus, weigh 2 to 3.5 g of samples that have been crushed to 40 mesh, and weigh 5 to 3.5 g of other solid foods. 10g of the sample crushed to 40 meshes was wetted with a small amount of distilled water and transferred to a 100mL volumetric flask, then 30mL of triethanolamine was added to the mixed absorption solution A, placed in an ultrasonic extractor, and at room temperature (20-25°C) with a 250W Power ultrasonic extraction for 25min, if the upper layer solution is not clear after extraction, add 2.5mL each of 106.0g / L potassium ferrocyanide and 22.0g / L zinc acetate solution, and finally dilute to 100mL with distilled water, and let it stand for clarification. It is the sulfur dioxide test solution, which i...

Embodiment 3

[0095] Determination of sulfur dioxide content in canned bamboo shoots

[0096] 1. Instruments and reagents

[0097] Instruments: T6 UV-Vis Spectrophotometer (Beijing Puxi General Instrument Co., Ltd.), VS-65UE Constant Temperature Ultrasonic Extractor (Wuxi Woxin Instrument Co., Ltd.).

[0098] Reagent: distilled water;

[0099] Triethanolamine mixed absorption solution A: Weigh 6.0 g of triethanolamine and 6.0 g of ammonium sulfamate, dissolve in 0.001 mol / L EDTA solution and set the volume to 1000 mL.

[0100] Color Reaction Mixed Reagent B: Mix 0.1% formaldehyde solution and 0.15% pararosaniline hydrochloride solution at a volume ratio of 1:1, and immediately store in a refrigerator at 4°C to avoid light. The mixed solution can be used after 6 hours of reaction.

[0101]Sulfur dioxide standard solution: Sulfur dioxide standard solution with concentrations of 0.25, 0.50, 0.75, 1.0, 1.5, 2.00, 2.50, 3.50, 4.00, 4.50, 5.00 μg / mL, and three Dilute ethanolamine mixed absorpt...

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Abstract

The invention relates to a food detection technology and especially relates to an improved pararosaniline hydrochloride method for quantitative determination of food sulfur dioxide. The method comprises that a food sample is crushed and then is added into a triethanolamine mixed absorption liquid, sulfur dioxide in the sample is directly extracted by an ultrasonic extraction method, colored food color disturbance is eliminated by a graphitized carbon black small column decoloration extracting solution, sulfur dioxide and triethanolamine in the sample form a stable complex, the stable complex and a pararosaniline hydrochloride mixed developing solution undergo a reaction to produce a rose purple compound, a light absorption value is determined at wavelength of 579nm and food sulfur dioxide content is calculated. The triethanolamine nontoxic absorption reagent replaces a highly toxic reagent sodium tetrachloromercurate absorption liquid or a heavy metal pollution reagent lead acetate absorption liquid so that environmental pollution and damage to detection personnels are reduced. The method realizes fast, accurate, simple and large-scale determination of sulfur dioxide in a sample.

Description

technical field [0001] The invention belongs to the field of detection methods and relates to the technical field of food detection, in particular to an improved pararosaniline hydrochloride method for the quantitative determination of sulfur dioxide in food. Background technique [0002] As an important preservative, bleaching agent and antioxidant, sulfur dioxide is widely used in food preservation to achieve anti-oxidation, inhibit microbial growth, and control enzymatic and non-enzymatic browning. However, in recent years, driven by the interests of individuals and enterprises, the problem of excessive sulfur dioxide addition and abuse has become more and more serious. Sulfur dioxide has certain toxicity and can endanger human health. Countries all over the world have strict restrictions on its residues in food. Therefore, all countries are strengthening the detection of sulfur dioxide and sulfite in food, and it is more and more important to develop a fast, simple and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
Inventor 阚建全汪莉莎王洪伟钟金锋杜木英任廷远夏雪娟
Owner SOUTHWEST UNIVERSITY
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