摘要
目的:了解广东省食品漂白剂如亚硫酸钠等添加到食品中后二氧化硫残留量的情况。方法:采用快速蒸馏碘量滴定法来测定检品中的SO2残留量。结果:食品中二氧化硫残留检出率占样品总数的62%,超标率占样品总数的25%。结论:所检测食品中二氧化硫残留超标最严重的是凉果,其次是葡萄酒;在部分干辣椒、茶叶和姜中检测到二氧化硫残留。
Objective： To find out the situation of remanent sulfur dioxide in food in Guangdong Province after food decolourant is added to the food. Methods：The expeditous distilment was used to determine remanent sulfur dioxide in food. Results：The results showed that remanent sulfur dioxide in food was detected by 62% in total of the samples,and the encroach samples with the level of remanent sulfur dioxide in food higher than the corresponding tolerance limits was accounted for 25% of the total. Conclusion：Preserved fruit is the number one while grape wine the number two which have the high percentage of the encroach samples. Remanent sulfur dioxide is detected in some dry cayenne, tea -leaves and ginger.
出处
《中国卫生检验杂志》
CAS
2007年第1期116-116,150,共2页
Chinese Journal of Health Laboratory Technology
关键词
食品漂白荆
SO2残留量
Food decolourant
Remanent sulfur dioxide
