摘要
参照国标盐酸副玫瑰苯胺法，我们对其中样品处理条件及标准曲线的制作进行了探讨与改进，摸索出了适合测定馒头中二氧化硫的样品处理方法和标准曲线。用改进后的方法对市售６６份馒头进行了二氧化硫残留量的调查。改进后的方法平均回收率９０．８２％，精密度变异系数为４．２０％，最低检出量为０．４μｇ，正常对照均未检出。６６份样品中检出ＳＯ２的５３份，检出率８０．３０％，其中０．０２５ｇ／ｋｇ以下的（包括未检出的）５７．５８％，０．０２５～０．０５ｇ／ｋｇ的占１３．６４％，０．０５～０．１０ｇ／ｋｇ的占２１．２０％，０．１ｇ／ｋｇ以上的占７．５８％，最高０．３２ｇ／ｋｇ。
Accordiag to the naticnal standard method standard,the authors improved the working condition of sample treatment and standard curve's establishment.The managing method and standard curve is suitable for testing samples of sulphur dioxide from steamed bread. With the method improved,an investigation for remain of sulphur dioxide was made on 66 portion of steamed bread. The average rate of recovery with the improved methord is 90. 82%.Precision of coefficient of variation is 4.20%.The minimum detactable amount is 0. 4mg.Normal contrast has not been found. Among the 66 portion of samples,there are 53 portion with SO2 ,and the testing rate is 80.3%,from which below 0. 025g/kg is 57. 58%.
出处
《卫生研究》
CAS
CSCD
北大核心
1994年第6期370-371,共2页
Journal of Hygiene Research
关键词
馒头
二氧化硫
残留量
硫磺
熏蒸
Steamed bread
remain of sulphur dioxide
sulphur
fumigation
