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示波极谱法测定食品中的二氧化硫

Determination of Sulfur Dioxide in Food by Oscilloscopic Polarography

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【作者】 张添周心怡于涛

【Author】 ZHANG Tian,ZHOU Xinyi,YU Tao (School of Food Science and Technology, Southern Yangtze University, Wuxi 214036, China)

【机构】 江南大学食品学院江南大学食品学院 江苏无锡214036江苏无锡214036江苏无锡214036

【摘要】 研究了SO2在示波极谱滴汞电极上的电极行为,结果表明,在磷酸酸性介质中SO2在滴汞电极上于-0.44~-0.46V处有一吸附波,其波高与底液中的SO2质量分数在5.0~100mg/kg范围内有良好的线性关系.采用在底液中添加铁离子的方法抑制氧波干扰,并对10个试样中的SO2进行了测定,RSD为1.11%,样品回收率为93.2%~101.2%.

【Abstract】 Electrochemical behavior of sulfur dioxide in pH 4.5 phosphate solution containing Fe3+ ion was investigated by oscilloscopic polarography. Sulfur dioxide had an irreversible wave with peak potential at 0.45V (vs.SCE). A linear relationship between the peak height and sulfur dioxide concentration exists in the range of 5~100 μg/mL. Fe3+ ion was added into the detecting solution to eliminate the disturbance from oxygen polarization. The SO2 concentrations in ten samples were detected by this method. RSD is 1.11%, the recovery yield is 93.2%~101.2%, and the detection limit is 7.81×10-5 mol/L.

  • 【文献出处】 无锡轻工大学学报(食品与生物技术) ,Journal of Wuxi University of Light Industry , 编辑部邮箱 ,2003年05期
  • 【分类号】O657.1
  • 【被引频次】19
  • 【下载频次】132
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