离子色谱法测定食品中二氧化硫的方法验证

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Abstract： Objective： To establish a method for the determination of sulfur dioxide content in food by ion chromatography. Method： The content of sulfur dioxide in food was determined by ionchromatography in accordance with the National Food Safety Standard Determination of Sulfur Dioxide in Food （GB 5009.34—2022）.Common raw materials suchas pickles，chili powderand vermicelli were used，and the distilation was carried outbya sulfur dioxide detector.It was determined byionchromatographywith 18mmol⋅L-1 potassium hydroxide solution as the eluent. Result： The sulfate concentration has a good linear relationship in the range of 1.0μg⋅mL-1 to 40.0μg⋅mL-1 ， and the correlation coefficient is O.999 9.The recovery rate of standard addition was 90.3% to 109.5% ，and the relative standard deviation was 1.82% to 3.55% . Conclusion： This method features simple pretreatment and high recovery rate， and can meet the detection requirements of sulfur dioxide in food.

Keywords： ion chromatography; sulfur dioxide; method verification

二氧化硫是国际公认的食品添加剂，在食品生产加工中扮演着复杂的角色，具有护色、防腐、抗氧化和漂白的作用。（剩余3423字）