加工水果中二氧化硫测定方法研究比较

Analysis and comparison of determination of sulfur dioxide in processed fruit products

中文关键词:  二氧化硫  离子色谱法  全自动蛋白测定仪全蒸馏装置

英文关键词:sulfur dioxide  ion chromatography  full automatic protein analyzer’s distillation unit

中文摘要:

      目的 根据加工水果的特点, 比较及建立一种适合实验室简便快速测定其二氧化硫残留量的方法。方法 分别用蒸馏滴定法与离子色谱法对样品中的二氧化硫残留量进行测定和比较。结果 全自动蛋白测定仪结合离子色谱仪法测定加工水果中的二氧化硫残留量的准确度、精密度、检出限均优于蒸馏滴定法。 结论 建立的方法简便省时, 结果准确可靠, 污染少, 适合大批量的加工水果中二氧化硫残留量的测定。

英文摘要:

      Objective According to the characteristics of processed fruits, to establish a method for the rapid determination of sulfur dioxide residue in laboratory. Methods The residues of sulfur dioxide in the samples were determined and compared by distillation titration and ion chromatography. Results Ion chromatography showed better accuracy, precision and limit of detection in processed fruit products than distillation titration method. Conclusion This method is simple and time-saving, accurate and reliable, with less pollution, which is suitable for the determination of sulfur dioxide residue in large quantity of processed fruits.