摘要
采用副玫瑰苯胺法测定了西宁市售馒头中 SO_2的残留量。结果表明:在检测的58份样品中有54份为阳性;SO_2的平均残留量为0.030g/kg,最高量达0.099g/kg,最低量为0.006g/kg。
The SO_2 remainder content of steamed bread was deter- mined selling in Xining market by pararosaniline method.The result was as follows:54 samples of examined 58 samples were SO_2 positive. The average of SO_2 content was 0.03g/kg,the highest content was 0.099g/kg,the lowest content was 0.006g/kg.
关键词
馒头
二氧化硫残留量
测定
SO_2 remainder content
Harmful material
Steamed bread
Pararosaniline method
