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Method for rapidly determining sulfite through micro-extraction-ion chromatography

An ion chromatography and sulfite technology, which is applied in the field of microextraction-ion chromatography for rapid determination of sulfites, can solve problems such as the determination of sulfites in dry red wine that is not involved, improve daily detection efficiency, and reduce impurity interference. , the effect of improving efficiency

Active Publication Date: 2021-11-02
龙口海关综合技术服务中心
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Among them, the industry standard SN / T 2918-2011 "Ion Chromatography for the Detection of Sulfite in Exported Foodstuffs" uses ion chromatography to determine the content of sulfite in beer, but this standard does not involve sulfite in dry red wine Determination of salt

Method used

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  • Method for rapidly determining sulfite through micro-extraction-ion chromatography
  • Method for rapidly determining sulfite through micro-extraction-ion chromatography
  • Method for rapidly determining sulfite through micro-extraction-ion chromatography

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Embodiment 1

[0037] (1) Sample pretreatment

[0038]First add 5 g of oxalic acid, 5 g of sodium chloride and 2 mL of hydrochloric acid (1+1) to the reaction bottle, fix PTFE polytetrafluoroethylene (hydrophobic) with a pore size of 5.0 μm on the lower end of the frosted water bath to ensure closure, and the reaction bottle After the connection is completed, unscrew the upper cock, add 10 mL of 0.5 mol / L sodium hydroxide solution to the film, add 5 mL of dry red wine to the branch of the reaction bottle, place it on an electromagnetic stirrer, stir and heat to a slight boil, After simmering for 15 minutes, carefully remove the sodium hydroxide absorption solution in the film and transfer it to a 50 mL volumetric flask, add 0.2 mL of glacial acetic acid to adjust the pH to 9, dilute to 50 mL with water, add 1 mL to a concentration of 0.1 mol / L The iodine solution was filtered through a 0.45 μm filter membrane and detected by an ion chromatograph.

[0039] (2) Preparation of standard solutio...

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Abstract

The invention belongs to the technical field of food chemical detection, and particularly relates to a method for rapidly determining sulfite through micro-extraction-ion chromatography. The method comprises the following steps: adding a micro-extraction releasing agent into a reaction bottle, fixing hydrophobic PTFE, adding a sodium hydroxide solution from an inlet above a film, adding a liquid sample to be detected into a branch of the reaction bottle, stirring and heating until the liquid sample is slightly boiled, taking out sodium hydroxide absorption liquid after the liquid sample is slightly boiled, transferring the sodium hydroxide absorption liquid into a volumetric flask, adjusting the pH value, fixing the volume, adding an iodine solution, filtering and detecting; and preparing a standard solution. According to the method, the pretreatment technology of distillation and the ion chromatography are combined, a trace distillation instrument is adopted for rapid distillation and then machine detection is carried out, the experiment process only needs 40 min, interference of impurities is eliminated, and the daily detection efficiency is improved. The method for rapidly and accurately detecting the sulfite in the liquid sample is established, the pretreatment operation of the method is simple and rapid, the impurity interference is obviously reduced, and the method is suitable for detecting batch samples.

Description

technical field [0001] The invention belongs to the technical field of food chemical detection, and in particular relates to a method for rapid determination of sulfite by micro-extraction-ion chromatography. Background technique [0002] Dry red wine is a kind of fermented wine made from grapes. Because of its unique efficacy and nutritional value, it is deeply loved by consumers, and the import volume of wine is also increasing year by year. Sulfites present in wine fall into two main categories: natural and artificially added. Wine naturally produces sulfites during the fermentation process, and the naturally occurring sulfite content is not enough to preserve freshness. In order to prevent the wine from being oxidized, many winemakers will add sulfur dioxide to the wine to sterilize and promote fermentation. Therefore, there will be varying levels of residual sulfur dioxide (residual sulfur dioxide is the metered form of sulfites present in food) in wine. The national...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/14G01N30/30G01N30/32G01N30/86
CPCG01N30/02G01N30/14G01N30/30G01N30/32G01N30/8675
Inventor 王志宏吕斐鞠茵倪永付罗晓
Owner 龙口海关综合技术服务中心
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