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Method for detecting sulfur dioxide in food

A technology for sulfur dioxide and food, applied in the measurement of color/spectral characteristics, etc., can solve the problems of low cost, complicated processing operation, long time consumption, etc., and achieve the effect of high degree of automation, accurate detection results, and high detection efficiency.

Inactive Publication Date: 2010-10-20
BEIJING ZHIYUNDA TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the national standard GB / T 5009.34-2003 method for the determination of sulfite in food uses the pararosaniline hydrochloride method for determination by spectrophotometer and distillation method for titration analysis. The pretreatment of these two methods is complicated, time-consuming, and requires It is operated under laboratory conditions, less consideration is given to convenience, it is difficult for non-professionals to operate, and it cannot meet the requirements of on-site detection that is fast, low-cost, and easy to popularize and apply.
"Looking" and "smelling" are simple to operate, but they lack precision and cannot be promoted, let alone used as operational tools for food safety law enforcement

Method used

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  • Method for detecting sulfur dioxide in food
  • Method for detecting sulfur dioxide in food
  • Method for detecting sulfur dioxide in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Example 1 Detect the sulfur dioxide content in white granulated sugar by using the PCS multi-functional food safety rapid detector: weigh 2.5 g of white granulated sugar, add water to dissolve, dilute to 50 mL, shake well and set aside. Turn on the machine, enter the main detection interface of the PCS multi-function food safety rapid detector, click the "food quality analysis" module, enter the "quantitative detection" interface, set the "test item" to sulfur dioxide, and the "product type" to white sugar. Then follow the steps of the "Sulfur Dioxide Detection Manual" on the "Quantitative Detection" interface of the instrument software. Finally, the detection result is directly read out on the detection interface. Results can be saved, printed and uploaded.

[0055] The steps of the "Sulfur Dioxide Detection Manual" are as follows:

[0056] ①Sample tube: Take a 10mL colorimetric tube (A tube), add 5mL sample solution, add 1mL LC solution, add water to 10mL, add 0.5mL...

Embodiment 2

[0060] Example 2 Use the PCS multi-function food safety rapid detector to detect the sulfur dioxide content in the concentrated fruit juice: take 1 mL, add water to make the volume to 20 mL, shake well, further dilute if the concentration is high, and filter for later use if necessary. Turn on the machine, enter the main detection interface of the PCS multi-function food safety rapid detector, click the "food quality analysis" module, enter the "quantitative detection" interface, set the "test item" to sulfur dioxide, and the "product type" to white sugar. Then follow the steps of the "Sulfur Dioxide Detection Manual" on the "Quantitative Detection" interface of the instrument software. Finally, the detection result is directly read out on the detection interface.

Embodiment 3

[0061] Example 3 Utilize the PCS Multifunctional Food Safety Rapid Detector to detect the sulfur dioxide content in vermicelli: Weigh 1.5g vermicelli, cut it into pieces, add 25mL of water to shake and extract (or ultrasonically extract) for 15min, if the upper layer solution is not clear, add solution A and solution B Each solution was 1mL, then dilute to 30mL with water, shake, and stand for 5min. If necessary, take 20mL of the supernatant and add 0.2g of activated carbon for decolorization, shake for 2min, and filter for later use.

[0062]Turn on the machine, enter the main detection interface of the PCS multi-function food safety rapid detector, click the "food quality analysis" module, enter the "quantitative detection" interface, set the "test item" to sulfur dioxide, and the "product type" to white sugar. Then follow the steps of the "Sulfur Dioxide Detection Manual" on the "Quantitative Detection" interface of the instrument software. Finally, the detection result is ...

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Abstract

The invention discloses a method for detecting sulfur dioxide in food, which comprises the following steps: 1) simply pretreating samples; 2) starting up, entering a main detection interface, clicking on a food quality analysis module and then entering a 'quantitative detection' interface, setting a 'detection item' as sulfur dioxide, and setting a 'product type' according to the actual product type; 3) operating according to the steps of sulfur dioxide detection instructions on the 'quantitative detection' interface of a instrument software; and 4) directly reading detection results. The invention is characterized in that: detecting personnel only need to simply pretreat the samples, and then carry out blank correction and sample detection so as to quickly obtain higher-accuracy quantitative analysis results of the index of sulfur dioxide in food. The method has simple operation, rapid detection speed, accurate detection results and high detection efficiency.

Description

technical field [0001] The invention relates to a method for detecting sulfur dioxide, in particular to a method for detecting sulfur dioxide in food by using a PCS multifunctional food safety rapid detector. Background technique [0002] In the process of food production and processing, in order to maintain the unique color of food, manufacturers often add color control components such as bleaching agents, relying on their oxidation or reduction ability to inhibit and destroy the discoloration factor of food, so that food fades or fades. Free from browning. [0003] At present, in my country's food industry, sulfur dioxide and sulfite are the most commonly used components. These components have a certain corrosive effect, and excessive use in food will affect human health. Especially sulfur dioxide, which has bleaching and antiseptic effects on food, is a commonly used bleaching agent and preservative in food processing. The use of sulfur dioxide can make the product look ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/31
Inventor 桑华春祝晓芳于宽张晓梅
Owner BEIJING ZHIYUNDA TECH CO LTD
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