摘要
采用副玫瑰苯胺比色法对14种食用菌产品的SO2残留量进行了测定,并对SO2残留的检测方法进行了比较研究.结果显示,2种食用菌鲜品和2种罐头的SO2残留为20～27 mg/kg,低于国家标准（50 mg/kg）.食用菌干品的SO2残留标准可设定为小于500 mg/kg,有6种干品的SO2残留低于这一标准,为175～291 mg/kg;另外4种干品的SO2残留为1 588～2 920 mg/kg,超标情况非常严重,它们都是些白色的食用菌（如银耳、金针菇、竹荪）.副玫瑰苯胺比色法是检测SO2残留最准确、最灵敏的方法,适合于各种SO2浓度的样品;改良的副玫瑰苯胺比色法只适合于高SO2残留的样品;碘量法不适宜检测深颜色的食用菌,而且在检测低SO2残留样品时准确度不高;快速测定法可用于食用菌产品中SO2残留的定性检测和半定量分析.
The SO2 residue in 14 kinds of edible fungus was determined by pararosaniline method, and the methods of determining SO2 residue were compared. The results showed the SO2 residue in two kinds of fresh edible fungus and two kinds of cans was 20 - 27 mg/kg, lower than country standard of 50 mg/kg. The SO2 residue standard for dry fungus could be set lower than 500 mg/kg. The SO2 residue in six kinds of dry fungus was 175 - 291 mg/kg, lower than this standard. The SO2 residue in other four kinds of fungus, which colors all were white such as tremella, needle mushroom and dictyophora indusiata fischer, was 1 588 -2 920 mg/kg, higher than this standard. Pararosaniline was the most accurate and sensitive method of determining SO2 residue, and it was fit for the samples of any SO2 content. Improvement pararosaniline method was only fit for the samples of high SO2 residue. Iodometry was not fit for the deep color samples and low SO2 residue samples. The fast determination method could be used the quality and semi - quantitative determination of SO2 residue in edible fungus.
出处
《广东微量元素科学》
CAS
2007年第7期44-48,共5页
Trace Elements Science
基金
河南省高校新世纪优秀人才支持计划(2006HANCET-17)
河南科技学院重点科研项目资助基金
河南科技学院青年骨干教师资助项目
关键词
二氧化硫
食用菌
测定
SO2
edible fungus
determination
