年糕产品中吊白块残留的测定方法研究.pdfVIP

20仰，协1.29. No. 11 501 ※分析阶测 自曰能l 字 年糕产品中吊自块残留的测定方法研究 王金林，应璐，张书芬，用子激 (宁披市产品质量监督检验所，浙江宁波 315041) 摘要z 本研究建成了一种新的适命于年糕食品中阳白块挽留的测定方法。年糕中的吊白块娥留经纯水直接提取， IonPacAS18 枚分离，离子色谱外标法定量.实验优化了离子ßì曾分离条件，研究了吊自块的热稳定性和食品中常 见阴离子与吊白块的分离庶.在选定的离子色谱测定条件下，吊自块钱性报阁在0.1-200mg!kg。方法的加标凹收 率、检出限分别为 87.8%-101.3%、 0.05mg/kg ，相对标准偏是去为 3.27%-5.00%(n坦问。 i衷方法简便、快速。 关键词:年糕;吊自块残留:离子包谐测定 Study on Detennination Method ofSodium Bisulfoxylate Fonnaldehyde Residue in Rice Cake WANG Quan-lin , YING Lu , ZHANG Shu-fen , ZHOU Zi幽yan (Ningbo Supervisíon and Inspection Instítute ofProduct Qualíty,Níngbo 315041 ,China) Abstract: An novel method for determination of sodium bisulfoxylate formaldehyde residue in rice cake was developed. The 时iumbísulfoxyla能formaldehyde resi出.einriωc冰e was extracted by wa吼叫刷刷byωing a IonPac AS 18 analyticalωlmm anddet町mined by the external stan也rdme也od. The thermal stability ofsodium bisulfoxylate formaldehyde and the resolution ofion chromatography between coexistent ions and sodium bisulfoxylate formaldehyde were also studied. Under selected condition of ion chromatography,the linear range , recoveries and detection limit are 0.1ω200 mg/kg, 87.8%ω101.32%and 0.05mg/峙， respectively， and the relative stat由rdde飞咽ion (n=5) is between 3.27% and 5.00%. The proposed method is simple andrapid. Key wordsl rice cake; sodium bisulfoxylate formaldehyde residue; ion chromatography detection 中图分类号: TS207.3 文献标识码:A 文章编号: 1002-6630(2008)11-0501-04 控制[IJ ，有的线性范围较窄，而且食品中的淀粉干扰较 吊自块(CH2(OH)S03N啡，印染工业上常用作拔染 严重[71 ，有的需要蒸馆而容易出现假阳性问。章竹君[7]等 剂。因其分解产生的甲醒具有增加食品弹性，分解产 物亚硫酸盐具有漂白、杀菌、延长食品保质期的作用.