离子色谱法测定泡菜中二氧化硫残留量

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Determination ofResidual Sulfur Dioxide in Pickles byIon Chromatography

LUO Jianzhong，YANG Xuelian， ZHANG Peng， YUAN Xiao，LI Gang，LI Jingu （Meishan Food and Drug Inspectionand Testing Center，Meishan 62oooo， China）

Abstract： Objective：To establish an analytical method for the determination of sulfur dioxide residue in pickles by ion chromatography. Method： The sample was acidifed and distilled for extraction. Sulfur dioxide was absorbed by 3% hydrogen peroxide solution and oxidized to sulfate. It was separated by anion analysis column， detected by conductivity detector，and quantified by external standard method.Result： The linear relationshipof sulfate concentration was good in the range of 1.0μg⋅mL-1 to 40.0μg⋅mL-1 ，the correlation coefficient was greater than 0.999 9，the spiked recovery rate was 93.6% to 101.2% ，the relative standard deviation was 1.2% to 2.1% ，the detection limit of the method was 0.4mg.kg-1 ，and the quantification limit was 1.2mg.kg-1 .Conclusion： This method has good accuracy and precision，as wellas high sensitivity and low detection limit. It can be used to determine the residual amount of sulfur dioxide in pickles.

Keywords： ion chromatography; pickles; sulfur dioxide residue

泡菜是一种常备佐菜，品种繁多、风味各异，包括四川泡菜、涪陵榨菜、东北酸菜、北京酱菜等。（剩余5040字）