摘要
对食用菌中SO2残留的快速测定方法及各种影响因素进行了研究。样品经酸化后,用预经痕量碘蒸气致蓝色的淀粉指示纸检测,样品产生的SO2使其褪色。淀粉指示纸的制备方法、观察时间和测定温度均对检测结果有影响。该测定法对SO2的最小检测限为5mg/L,可用于食用菌产品中SO2残留量的定性检测和半定量分析,具有快速和简便的特点。
This paper studied the fast determination method of SO2 residue in edible fungus and its affected factors. After acidification, sample was determined by starch paper indicator which was dyed blue with traced iodic steam in advance. The SO2 produced by sample can fade the indicator. The preparation of starch paper indicator, observed time and determined temperature all affected the analytical result. The minimal determination limit of this method is 5 mg/L of SO2. This method is fast and simple, and it could be used the quality and semi-quantitative determination of SO2 residue in edible fungus.
出处
《农产品加工（下）》
2006年第11期48-49,共2页
Farm Products Processing
基金
河南科技学院大学生创新基金项目(2006)。
关键词
SO2
食用菌
快速测定
SO2
edible fungus
fast determination
