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目的利用凯氏蒸馏仪前处理和电子滴定器滴定检测样品中的二氧化硫残留量,分析食品中二氧化硫残留量的含量水平。方法对29类1 125份样品中的二氧化硫残留量进行蒸馏、滴定检测,进一步研究该方法的检出限、精密度和加标回收率,并对检测数据进行分析。结果凯氏蒸馏-电子滴定器碘滴定法的检出限为0.010 g/kg,RSD为2.4%~5.1%,加标回收率为87.0%~99.6%,1 125份样品中,20.8%(234/1 125)检出二氧化硫,19.1%(215/1 125)检出但未超二氧化硫最大允许使用量。结论凯氏蒸馏-电子滴定器碘滴定法快速、准确,适用于食品中二氧化硫残留量的检测;个别样品如蜜饯、饼干、粉条、海米中的二氧化硫残留量数据异常,高于我国最大允许使用量,存在一定的食品安全隐患。
Objective To determine the level of sulfur dioxide residues in food by using the pretreatment of Kjeldahl distillation and the titration of the titrator with an electronic titrator. Methods The residues of sulfur dioxide in 1 125 samples from 29 different types were distilled and titrated. The detection limits, precision and recoveries of the method were further studied. The detection data were also analyzed. Results The detection limit was 0.010 g / kg and the RSD was 2.4% -5.1%. The recoveries were within the range of 87.0% -99.6%. Among 125 samples, 20.8% (234 / 1 125) detected sulfur dioxide, 19.1% (215/1 125) detected but not exceed the maximum allowable sulfur dioxide use. Conclusion The Kjeldahl distillation - electronic titrator iodometric titration method is rapid and accurate, which is suitable for the detection of sulfur dioxide residues in foods. The data of sulfur dioxide residues in individual samples such as candied fruit, crackers, vermicelli and dried rice is abnormal, which is higher than the maximum allowable use in our country Quantity, there is a certain food safety hazard.