滴定法测定三种香辛料中二氧化硫本底值
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(河南省口岸食品检验检测所,河南 郑州 450003)

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郭旭光 男 副主任药师 研究方向为食品药品检验E-mail:gxg0371@126.com

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Determination of sulfur dioxide baseline in three spices by titration
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(Food Inspection and Testing Institute of Henan Province,Henan Zhengzhou 450003,China)

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    摘要:

    目的 了解花椒、胡椒、八角三种香辛料中二氧化硫的本底值,为香辛料质量安全监测提供判定依据。方法 从不同产地采摘新鲜、随后自然晾干的香辛料106份,分为经粉碎和未经粉碎两组,分别采用滴定法和离子色谱分析法测定,对测定结果进行统计分析,评估二氧化硫的本底含量,分析比较粉碎和未粉碎两种处理方法之间及滴定法和离子色谱分析法两种测定方法之间的差异。结果 106份花椒、胡椒、八角中二氧化硫本底值平均分别为0.141、0.079、0.202 g/kg,含量范围分别为0.03~0.30、0.01~0.16、0.04~0.41 g/kg,95%置信区间分别为0.131~0.152、0.073~0.085、0.189~0.215 g/kg。采用不同处理方法和不同测定方法测定后的结果差异均无统计学意义(t=0.768,P>0.05;t=0.692,P>0.05)。结论 三种香辛料均存在二氧化硫本底值,建议可将95%置信区间最大值分别作为三种香辛料的本底参考值。

    Abstract:

    Objective To understand the baseline of spices (Chinese prickly ash, pepper, star anise) and to provide the basis for quality and safety inspection of spices. Methods 106 batches of spices were freshly picked from different origins and then dried naturally. They were preprocessed into two groups:grinded and ungrinded group, which were determined by titration and ion chromatography respectively.SPSS 20.0 software was used for statistical analysis to evaluate the baseline of sulfur dioxide. Statistical differences were analyzed between grinded and ungrinded group and between titration and ion chromatography methods. Results The mean baseline of sulfur dioxide in 106 batches of Chinese prickly ash, pepper and star anise were 0.141,0.079,0.202 g/kg, the content range in 0.03-0.30,0.01-0.16 and 0.04-0.41 g/kg. The confidence intervals under the 95% confidence probability were 0.131-0.152,0.073-0.085 and 0.189-0.215 g/kg. There were no statistical differences between the two determination result of grinded and ungrinded group(t=0.768,P>0.05). There were no statistical differences between the two detection method of titration and ion chromatography either(t=0.692,P>0.05). Conclusion The three kinds of spices all have the baseline of sulfur dioxide. The maximums of confidence intervals under 95% probability were used as the baseline of sulfur dioxide content of the three spices.

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郭旭光,尹玉云,任梦柯.滴定法测定三种香辛料中二氧化硫本底值[J].中国食品卫生杂志,2019,31(3):246-249.

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  • 收稿日期:2019-04-13
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  • 在线发布日期: 2019-07-09
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