摘要
通过对测定食品中亚硫酸盐过程进行研究,根据样品的特性不同对所采集的样品采用浸泡、超声和蒸馏三种前处理方法。通过实验得出数据,进行分析,确定了超声法为最适宜样品前处理方法。该方法操作简便快速,避免了样品颜色的干扰和汞污染,测定结果与国标法测定结果一致,差异无统计学意义,适用于固体食品中亚硫酸盐残留量的快速测定。
To study the determination of sulfite in food by pararosaniline hydrochloric spectrophotometry, then according to the sample characteristic, the treatment select soak, ultrasonic and distill. Analyzed experiment data, the best one is ultrasonic in the light of convenience, quick, especially avoid sample color disturbing and hydrargyrum pollution. The result accords with government standard, the difference have no sense of statistics, so it is fit for quick determination sulfite remainder in solid food.
出处
《食品科技》
CAS
北大核心
2007年第3期216-220,共5页
Food Science and Technology
关键词
盐酸副玫瑰苯胺法
亚硫酸盐
超声法
固体食品
pararosaniline hydrochloric spectrophotometry
sulfite
ultrasonic
solid food
