Method for determining sulfur dioxide in food

A sulfur dioxide and determination method technology, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems that conductivity detectors cannot meet the inspection requirements, sulfite has no response value, sulfite peak shape tailing, etc., and achieve the best results Stable and reliable, saving detection time, and removing impurity interference

Pending Publication Date: 2022-02-18
CHONGQING INST FOR FOOD & DRUG CONTROL
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Problems solved by technology

This method is not effective for the separation of impurities in the matrix and the sulfite peak shape is seriously tailed, so it is not suitable for establishing a detection method
[0006] Sulfur dioxide itself is an anion, and the use of an anion analysis column can achieve better separation, but the conductivity detector cannot meet the inspection requirements; in electrochemical detection, sulfite has a better response value under acidic conditions, but under anion analysis conditions (alkaline Mobile phase), sulfite has no response value

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  • Method for determining sulfur dioxide in food
  • Method for determining sulfur dioxide in food
  • Method for determining sulfur dioxide in food

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Embodiment 1

[0043]This embodiment provides a method for the determination of sulfur dioxide in food, comprising the following steps:

[0044] S1, drawing a standard curve: absorb sodium sulfite stock solution and dilute to volume with buffer solution to make a series of standard solutions with concentrations of 0.00, 0.1, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0 μg / mL, and measure the standard according to the following chromatographic conditions series, draw a standard curve with the measured peak area against the target concentration;

[0045] The chromatographic conditions are: chromatographic column: IonPac AS 11 anion exchange analytical column (250mm×4mm); IonPac AG11 anion guard column (50mm×4mm); NaOH eluent: 15mmol / L, flow rate 1.0mL / min; H 2 SO 4 Derivatization reagent: 58.3mmol / L, flow rate 0.3ml / min; injection volume 25μL;

[0046] S2, sample steam distillation:

[0047] Select representative commercially available shiitake mushrooms (S1), star anise (S2), barbecue seasoning (S3), wine...

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Abstract

The invention belongs to the field of food detection methods, and discloses a method for determining sulfur dioxide in food, which uses ion chromatography to determine the content of sulfur dioxide in food, and comprises the following steps: drawing a standard curve, distilling a sample, absorbing the sample with a sodium hydroxide solution containing 10mmol / L mannitol, fixing the volume, passing through a 0.22 [mu] m filter membrane for chromatographic analysis, selecting an IonPac AS 11 anion exchange analytical column, separating by using an IonPac AG 11 anion protection column and a sodium hydroxide isocratic elution mode, carrying out post-column derivatization by using sulfuric acid, determining the content by using an electrochemical detector, and calculating to obtain the final content. The method provided by the invention is simple, rapid, high in sensitivity and reliable in result, obtains a good standard recovery rate, and can be used for determining the content of sulfur dioxide and sulfite in food.

Description

technical field [0001] The invention belongs to the field of food testing methods, in particular to a method for measuring sulfur dioxide in food. Background technique [0002] Sulfites are commonly used preservatives and brighteners in food processing and have antioxidant and antimicrobial properties that can extend shelf life and improve food quality and appearance. Some foods, especially fermented foods, contain sulfites naturally. The currently FDA-approved sulfite reagents that can be used as food additives include: sulfur dioxide, sodium sulfite, sodium bisulfite, and potassium bisulfite. When sulfur dioxide enters the human respiratory tract, it will generate sulfite, which will cause bronchoconstriction and endanger human health. The FDA requires that foods with a sulfite content higher than 10 mg / kg need to be labeled, and the WHO stipulates that the ADI for sulfur dioxide is 0-0.7 mg / kg body weight. The national standard "Usage Standards for Food Additives" also...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/14G01N30/32G01N30/62G01N30/86
CPCG01N30/02G01N30/14G01N30/32G01N30/62G01N30/8675G01N2030/146G01N2030/324Y02A50/20
Inventor 许晶冰蔡灵利杨小珊黄思瑜傅琦媛
Owner CHONGQING INST FOR FOOD & DRUG CONTROL
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