Rapid Determination of Sulfur Dioxide in Foodstuffs by Single-Sweeping Oscillopolarography
标 签 单扫示波极谱法 二氧化硫 食品 氯化十六烷基吡啶 Single-sweeping oscillopolarography Sulfur dioxide Foodstuff N-cetyl pyridine chloride
在0.025mol·L-1 NH4OAc-HOAc(pH 5.0)溶液中,SO2吸附在滴汞电极上,于峰电位-0.66 V(vs.SCE)处产生灵敏的二阶导数极谱还原波,引入氯化十六烷基吡啶(CPC)后,峰电流I″p的灵敏度提高0.81倍,其I″p与SO2浓度在0.2~6.0 mg·L-1范围内呈线性关系,检出限为0.1 mg·L-1,S2-、NO-2、醛类及带色物质等无干扰.用于食品中SO2的测定,样品加标回收率为90.0%~114.0%,RSD为0.1%~5.2%.
In an acetate buffer of pH 5.0,sulfur dioxide was adsorbed on the dropping mercury electrode,producing a sensitive polarographic reduction wave at its peak potential (Ep) of -0.66 V (vs.SCE).The sensitivity of the 2nd derivative of its peak current (I″p) was raised by 0.81 times by the addition of N-cetyl pyridine chloride.Linear relationship between I″p and concentration of SO2 was obtained in the range of 0.2-6.0 mg·L-1,with a detection limit of 0.1 mg·L-1.Appropriate amounts of sulfide,nitrite and aldehydes were tolerable.In the application of the proposed method to the analysis of 18 kinds of foodstuffs,values of RSD′s (n=6) found were in the range of 0.1%-5.2%.Values of recovery found by the standard addition method were in the range of 90.0%-114.0%.
引用该论文: ZHANG Wen-de,XU He-rong,GUO Zhong,WANG Shao-jie. Rapid Determination of Sulfur Dioxide in Foodstuffs by Single-Sweeping Oscillopolarography[J]. Physical Testing and Chemical Analysis part B:Chemical Analysis, 2007, 43(4): 303～305
张文德,徐贺荣,郭忠,王绍杰. 单扫示波极谱法快速测定食品中二氧化硫[J]. 理化检验－化学分册, 2007, 43(4): 303～305