Method for determining sulfur dioxide in food
A sulfur dioxide and determination method technology, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems that conductivity detectors cannot meet the inspection requirements, sulfite has no response value, sulfite peak shape tailing, etc., and achieve the best results Stable and reliable, saving detection time, and removing impurity interference
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[0043]This embodiment provides a method for the determination of sulfur dioxide in food, comprising the following steps:
[0044] S1, drawing a standard curve: absorb sodium sulfite stock solution and dilute to volume with buffer solution to make a series of standard solutions with concentrations of 0.00, 0.1, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0 μg / mL, and measure the standard according to the following chromatographic conditions series, draw a standard curve with the measured peak area against the target concentration;
[0045] The chromatographic conditions are: chromatographic column: IonPac AS 11 anion exchange analytical column (250mm×4mm); IonPac AG11 anion guard column (50mm×4mm); NaOH eluent: 15mmol / L, flow rate 1.0mL / min; H 2 SO 4 Derivatization reagent: 58.3mmol / L, flow rate 0.3ml / min; injection volume 25μL;
[0046] S2, sample steam distillation:
[0047] Select representative commercially available shiitake mushrooms (S1), star anise (S2), barbecue seasoning (S3), wine...
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