食品接触材料中高锰酸钾消耗量的影响因素研究

Study on the factors affecting the consumption of potassium permanganate in food contact materials

中文关键词:  高锰酸钾消耗量  食品接触材料  影响因素

英文关键词:potassium permanganate consumption  food contact materials  influencing factors

中文摘要:

      目的 研究食品接触材料中高锰酸钾消耗量的影响因素。方法 通过控制变量实验对可能影响高锰酸钾消耗量的因素进行考察。结果 选取合适的取样量, 保证煮沸过程中试液不褪色; 煮沸时间应该准确控制5 min; 撤去热源2 min时加入草酸最佳; 滴定速度应采取慢-快-慢的节奏; 溶液出现微红色且在30 s内不褪色, 即可认为到达滴定终点; 硫酸加入量应保持0.5~1.0 mol/L; 浸泡液不能长期放置, 应在1 h内完成滴定。结论 取样量、煮沸时间和加入草酸的时间是影响高锰酸钾消耗量测定值的重要因素。

英文摘要:

      Objective To study on the factors affecting the consumption of potassium permanganate in food contact materials. Methods The factors that may affect the consumption of potassium permanganate were investigated by controlled variable experiments. Results The appropriate sampling volume should be selected to ensure that the test solution does not fade during boiling. The boiling time should be accurately controlled for 5 min. It was best to add oxalic acid when the heat source is removed for 2 min. The end point of the titration should be that the solution appears reddish and does not fade within 30 s. The amount of sulfuric acid added should be 0.5~1.0 mol/L. The soaking solution shouldn’t be placed for a long time, and the titration should be completed within 1 h. Conclusion The amount of sample, boiling time and time of adding oxalic acid are important factors influencing the measured value of potassium permanganate consumption.