摘要
研究了测定食品中亚硫酸盐的最佳检测条件,建立了简便测定食品中亚硫酸盐的褪色光度法。实验发现:在温度25℃、pH7.0磷酸盐缓冲液条件下反应5min,亚硫酸盐能使孔雀石绿褪色,在最大吸收波长615nm处测量孔雀石绿的褪色强度。亚硫酸盐含量在0～0.6mg/L范围内呈良好线性关系,回归方程为:ΔA=0.65C+0.0603,其测定相关系数为0.9997,方法的最低检出限为0.1μg/ml,加标回收率为95.8%～103.1%。本法所用仪器简单、操作方便、选择性好,应用于食品中亚硫酸盐的测定结果令人满意。
The optimum detecting conditions of sulfite determination in food were studied. The spectrophotometric method for sulfite determination in food was developed. The results showed that at 25 ℃ and in a solution of pH7.0 phosphate buffer medium, sulfite can cause a color-fading of the malachite green dye which has an absorption maxima at 615 nm. The determination of sulfite is carried out by measuring the intensity of color-fading. The linear range for determination of sulfite is found to be 0～ 0.6mg/L with a correlation coefficient of 0.9997 and the regression equation is △ A=0.65C＋0.0603. The detection limit and recovery rate of the method are 0.1 μ g/ml and 95.8%～ 103.1%, respectively. The proposed method is simple, convenient and highly sensitive, and has been applied to the determination of sulfite in food with satisfactory results.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第11期446-450,共5页
Food Science
