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Detection reagent for sulfur dioxide concentration in foods and measuring method of sulfur dioxide concentration in foods

A technology for sulfur dioxide and detection reagents, which is applied in material analysis by observing the influence of chemical indicators, measuring devices, and analysis by chemical reaction of materials, etc., can solve the problems of long time consumption, complicated reagent preparation and operation, etc. To achieve the effect of simple operation, time saving, good linear relationship and low price

Inactive Publication Date: 2018-04-24
SIMON BIOTECH CO LTD SHANDONG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two detection reagent methods contain heavy metal components that can cause secondary pollution in the reagent raw materials, and the reagent preparation and operation are complicated and time-consuming, and the detection sensitivity is 1mg / kg
There are still certain limitations to meet the needs of environmental protection, rapid detection and trace detection

Method used

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  • Detection reagent for sulfur dioxide concentration in foods and measuring method of sulfur dioxide concentration in foods
  • Detection reagent for sulfur dioxide concentration in foods and measuring method of sulfur dioxide concentration in foods

Examples

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Effect test

Embodiment 1

[0028] The detection reagent of sulfur dioxide concentration in food comprises the following components by weight:

[0029] Dithio-bis-nitrobenzoic acid (DTNB): 1 part by weight;

[0030] Sodium bicarbonate: 1 part by weight;

[0031] Biological buffer: 800 parts by weight.

[0032] Wherein, the biological buffer is a phosphate buffer.

Embodiment 2

[0034] The detection reagent of sulfur dioxide concentration in food comprises the following components by weight:

[0035] Dithio-bis-nitrobenzoic acid (DTNB): 8 parts by weight;

[0036] Sodium bicarbonate: 8 parts by weight;

[0037] Biological buffer: 6000 parts by weight.

[0038] Wherein, the biological buffer is a phosphate buffer.

Embodiment 3

[0040] The detection reagent of sulfur dioxide concentration in food comprises the following components by weight:

[0041] Dithio-bis-nitrobenzoic acid (DTNB): 1 part by weight;

[0042] Sodium bicarbonate: 1 part by weight;

[0043] Biological buffer: 1000 parts by weight.

[0044] Wherein, the biological buffer is a phosphate buffer.

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Abstract

The invention discloses a detection reagent for sulfur dioxide concentration in foods and a measuring method of sulfur dioxide concentration in foods and belongs to the technical field of analysis andmeasurement control. The detection reagent for sulfur dioxide concentration in foods comprises, by weight, 1-5 parts of DTNB (5,5'-dithiobis(2-nitrobenzoic acid)), 1-5 parts of sodium bicarbonate and1000-5000 parts of phosphate buffered solution. The measuring method using the detection reagent comprises: using a sample and distilled water to prepare a sample solution; setting a measurement group and a control group in ELISA (enzyme linked immunosorbent assay) plate detection holes; adding the prepared detection reagent respectively into the measurement group and the control group in the ELISA plate detection holes of step 2; performing other steps. The detection reagent has simple material composition, the measuring method is simple and time-saving to perform, and the detection reagentis low in price, good in linear relation and higher in detection sensitivity and may reach 0.2 mg / kg in lowest detection limit.

Description

technical field [0001] The invention relates to the technical field of analysis and measurement control, in particular to a detection reagent for sulfur dioxide concentration in food and a determination method thereof. Background technique [0002] Sulfur dioxide is used in food processing, and usually exists in the form of free and combined sulfite ions, which can play the role of antiseptic, bleaching, fresh-keeping, and prolong the shelf life of products. However, long-term intake of sulfur dioxide by the human body will destroy vitamin B1, which can cause intestinal dysfunction, liver function damage, multiple neuritis, bone marrow atrophy and other diseases. my country has set limits on the use of sulfur dioxide in food. At present, the main methods for detecting sulfur dioxide residues in food are pararosaniline hydrochloride colorimetry and distillation titration. These two detection reagent methods all contain heavy metal components that can cause secondary polluti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
CPCG01N21/78G01N2021/775
Inventor 葛平兰唐华荣赵恒张军强程艳冯振军
Owner SIMON BIOTECH CO LTD SHANDONG
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