摘要
详细比较氧化法、蒸馏法、碘量法、盐酸副玫瑰苯胺法4种国标方法和流动注射法测定葡萄酒中二氧化硫残留量的影响因素和重复性,并采用5种方法检测进口葡萄酒样品。结果显示:不同方法的检测结果存在显著差异,氧化法、蒸馏法和流动注射法的检测结果差异性较小(P>0.05),碘量法和比色法的检测结果与其他几种方法的差异较大(P<0.01)。由于该5种方法存在检测和适用性的差异,因此检测时应根据实际样品情况和检测要求选择合适的方法进行,以减少因为方法不同引起的结果差异和评估错误。
To make a detailed comparison among the four national standard methods oxidation, distillation, iodine titration, hydrochloric pararosaniline and flow injection method, the factors the affect the determination of sulfur dioxide in imported wines by each of them and their repeatability were investigated. Significant differences existed among the results obtained using the different methods. The results obtained using the methods of oxidation, distillation and flow injection showed a small difference （P 〉 0.05）, but differed greatly from those obtained using the other two methods （P 〈 0.01）. Since the methods differ in suitability, the appropriate method should be carefully selected according to the specific details of samples and the require- ments for the determination of sulfur dioxide to reduce determination errors.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第4期178-181,共4页
Food Science
基金
深圳出入境检验检疫局科技计划项目(SZ2008029)
