The present application relates to the technical field of
food quality supervision, and particularly relates to a method for rapidly detecting
sulfur dioxide in shrimps based on
fading technology of
addition reaction. The method comprises the following steps: S1, weighing the sample to be measured, adding pure water for homogenization, centrifuging, and obtaining supernatant, which is used as sample extract; S2, taking a
test tube, adding V1 volume of sample extract and V2 volume of
acetonitrile, shaking, centrifuging, making the upper liquid clear, and taking the upper liquid as positive reference; V2 / (V1+V2)=40-70%; taking another
test tube for synchronous operation to make the upper liquid clear, then adding
malachite green
reagent dropwise, shaking gently, and standing for 4-10 min; comparing the
test tube with the positive reference, and judging the content of
sulfur dioxide in the sample to be measured according to the
fading of the lake blue in the test tube. The present application uses dynamic
fading reaction to replace static colorimetric card
colorimetry, and avoids the subjectivity and matrix interference problems of color card method, and is especially suitable for
rapid detection of
shrimp samples.