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Detection method of sulfur dioxide in steamed bun

A sulfur dioxide and detection method technology, applied in the field of analytical chemistry, can solve the problems that individual traders cannot master the smoking technology, dosage, and overdose, and achieve the effect of low cost and high efficiency

Inactive Publication Date: 2017-05-31
防城港市质量技术监督局
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Smoked steamed buns and ginger with sulfur are beyond the scope of the use of food additives, and this practice is definitely illegal; smoked bamboo shoots, bean curd sticks and other dried vegetable products with sulfur are allowed, and the use of bleach is within the prescribed range, but individual vendors cannot Master the correct smoking technology and dosage, resulting in excessive sulfur dioxide in steamed buns

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for detecting sulfur dioxide in steamed bread, comprising the following steps:

[0022] (1) Put the steamed yam into a pulverizer with a power of 1.0kW / h, a rotating speed of 3000r / min, and an hourly input of 1 kg of steamed buns, and pulverize and grind it into a powder with a particle size of 100 mesh;

[0023] (2) Soak the powder obtained in step (1) in sulfuric acid with a mass concentration of 0.2% for 0.2h, rinse with distilled water until neutral, and dry in an oven at 50°C;

[0024] (3) Place the dried powder in step (2) in a nitrogen protective atmosphere, and drop concentrated hydrochloric acid therein, the concentration of concentrated hydrochloric acid being 35%;

[0025] (4) Introduce nitrogen in the protective atmosphere into dilute hydrochloric acid, the concentration of dilute hydrochloric acid is 0.5%, and then titrate with 0.005mol / L alkali titration solution.

Embodiment 2

[0027] A method for detecting sulfur dioxide in steamed bread, comprising the following steps:

[0028] (1) Put the steamed bread Achyranthes knuckle into the pulverizer, the power is 1.3kW / h, the rotating speed is 5000r / min, the amount of steamed buns per hour is 2kg, pulverize and grind until powdery, and the powder particle size is 200 mesh;

[0029] (2) Soak the powder obtained in step (1) in sulfuric acid with a mass concentration of 0.4% for 0.5h, rinse with distilled water until neutral, and dry in an oven at 55°C;

[0030] (3) Place the powder dried in step (2) in a nitrogen protective atmosphere, and add concentrated hydrochloric acid thereinto, the concentration of concentrated hydrochloric acid being 40%;

[0031] (4) Introduce nitrogen in the protective atmosphere into dilute hydrochloric acid, the concentration of dilute hydrochloric acid is 1.0%, and then titrate with 0.015mol / L alkali titration solution.

Embodiment 3

[0033] A method for detecting sulfur dioxide in steamed bread, comprising the following steps:

[0034] (1) Put the steamed buns into a pulverizer with a power of 1.2kW / h, a rotating speed of 4000r / min, and an hourly input of 1.5kg of steamed buns, crush and grind until powdery, and the particle size of the powder is 150 mesh;

[0035] (2) Soak the powder obtained in step (1) in sulfuric acid with a mass concentration of 0.3% for 0.4h, rinse with distilled water until neutral, and dry in an oven at 53°C;

[0036] (3) Place the dried powder in step (2) in a nitrogen protective atmosphere, and drop concentrated hydrochloric acid therein, the concentration of concentrated hydrochloric acid being 38%;

[0037] (4) Introduce nitrogen in the protective atmosphere into dilute hydrochloric acid, the concentration of dilute hydrochloric acid is 0.8%, and then titrate with 0.010mol / L alkali titration solution.

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PUM

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Abstract

The invention belongs to the field of analytic chemistry, relates to the detection of pesticide residue and particularly relates to a detection method of sulfur dioxide in a steamed bun. The detection method of the sulfur dioxide in the steamed bun comprises the following steps of crushing, acid immersing, distilling, titrating and detecting. By virtue of the crushing and acid immersing process, the content of sulfur dioxide in the steamed bun can be accurately detected; and the method is high in efficiency and low in cost.

Description

technical field [0001] The invention belongs to the field of analytical chemistry and relates to the detection of pesticide residues, in particular to a detection method for sulfur dioxide in steamed bread. Background technique [0002] Bleaching agents refer to additives that can destroy or inhibit the discoloration factors of food, fade pigments or prevent food from browning. Sulfur is a food additive allowed by the state, and it belongs to bleaching agent. Sulfur is a legal food additive. [0003] In recent years, some vendors have smoked steamed buns, shredded bamboo shoots, yuba, and ginger with sulfur to make these foods whiter, and smoked peppers with sulfur to prevent them from developing brown spots. Smoked steamed buns and ginger with sulfur are beyond the scope of the use of food additives, and this practice is definitely illegal; smoked bamboo shoots, bean curd sticks and other dried vegetable products with sulfur are allowed, and the use of bleach is within th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N31/16
CPCG01N31/16
Inventor 苏运胜
Owner 防城港市质量技术监督局
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