[气液分离结合离子色谱法测定香菇中外源二氧化硫]。

Yonggen Wang, Xiaoqiong Zhu, Lingyue Bao, Jianbo Wang, Yifeng Han, Renqi Shi
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引用次数: 0

摘要

目的:根据香菇中外源二氧化硫的特点,采用气液分离预处理装置结合离子色谱法测定食品中外源二氧化硫的残留量,同时消除内源及其他干扰物质。方法:将酸性反应溶液与检测样品在气液分离装置中混合。样品中所含的外源成分在酸性条件下被气流萃取,氧化成硫酸,然后用离子色谱法分析。因此,通过离子色谱法与Metrosup A Supp 5-150(4 mm×150 mm)阴离子色谱柱耦合测量吸收溶液中的硫酸盐浓度,可以说明蘑菇样品中的外源二氧化硫含量。结果:以0.5 mol/L盐酸与样品在0.1 L/min的空气流速下反应10 min,以1.0%过氧化氢为吸收液,二氧化硫浓度在0.605 mg/L ~ 30.2 mg/L范围内线性关系良好,r=0.9993;方法检出限为0.176 mg/L,定量限为0.528 mg/L。对百合和干香菇进行了低、中、高浓度加标回收率试验。干百合的回收率为89.0% ~ 97.4%,相对标准偏差为2.79% ~ 3.23%。干香菇的回收率为90.4% ~ 97.5%,相对标准偏差为2.53% ~ 3.16%(n=6)。结论:该预处理方法可有效消除香菇等食品所携带的内源性物质和其他食品中的干扰物质对测定结果的影响。实验装置简单、操作方便、快速、相对灵敏、准确,适用于国内外食品样品中二氧化硫含量的检测。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
[Determination of exogenous sulfur dioxide in Shiitake mushroom based on gas liquid separation combined with ion chromatography].

Objective: Based on the characteristics of exogenous sulfur dioxide in Shiitake mushroom, a gas-liquid separation pre-treatment device combined with ion chromatography was applied to determine the residual amount of exogenous sulfur dioxide in food while eliminating the endogenous and other interference substances.

Methods: The acidic reaction solution and the testing samples were mixed in a gas-liquid separation device. The exogenous components contained in the sample were extracted by the air flow under acidic conditions and oxidized into sulfuric acid before being analyzed using the ion chromatography. The exogenous sulfur dioxide content in the mushroom sample was thus illustrated by measuring the sulfate concentration in the absorption solution using ion chromatography coupled with Metrosup A Supp 5-150(4 mm×150 mm) anion chromatography column.

Results: When using 0.5 mol/L hydrochloric acid to react with the sample during gas-liquid separation for 10 minutes at an air flow rate of 0.1 L/min, and using 1.0% hydrogen peroxide as the absorbing solution, the linear relationship of sulfur dioxide concentration was good in the range of 0.605 mg/L to 30.2 mg/L, r=0.9993. The limit of detection of this method was 0.176 mg/L, and the limit of quantification was 0.528 mg/L. Low, medium, and high concentration levels of spiked recovery were performed on lilium brownii and dried shiitake mushrooms. The recovery rate of dried lilies ranged from 89.0% to 97.4%, with a relative standard deviation of 2.79% to 3.23%. The recovery rate of dried shiitake mushrooms was 90.4% to 97.5%, with a relative standard deviation of 2.53% to 3.16%(n=6).

Conclusion: This pretreatment method can effectively eliminate the influence of endogenous substances carried by Shiitake mushroom and other foods and interfering substances in other foods on the measurement result. The experiment device is simple, easy to operate, fast, relatively sensitive and accurate, and is applicable for the detection of sulfur dioxide content in domestic and foreign food samples.

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