【摘要】 建立了离子色谱法测定臭豆腐中硫化物含量的方法。样品经盐酸酸化产生的硫化氢气体,经氮气带入氢氧化钠吸收液,生成硫化钠,通过离子色谱检测硫离子的含量。本方法硫离子在0~100μg/L浓度范围内线性关系良好,相关系数为0.999 9;样品检出限为0.2μg/kg;加标回收率为93.1%~103.0%,RSD为4.64%。该方法可用于检测臭豆腐及豆腐乳中的硫化物。更多还原

【Abstract】 An analytical method was developed for the determination of sulfide in Stinky tofu by ion chromatography. Hydrogen sulfide gas was produced, when hydrochloric acid was added to the samples containing sulfide. The hydrogen sulfide gas was carried into sodium hydroxide absorption solution, then sodium sulfide which could be detected by ion chromatography was generated. The calibration curves showed good linearity in the range of 0-100 μg/L, with the related coefficients of 0.999 9. The detection limit for S2-was0.2 μg/kg. The recoveries were in the range of 93.1 %-103.0 % with relative standard deviations of 4.64 %.The method is suitable for the detection of sulfide in stinky tofu and preserved beancurd.更多还原