【作者】 陈浩； 陈长水； 郭付俊； 李庆； 文利柏； 岳霞丽； 张晶；

【Author】 CHEN HAO, CHEN CHANGshui, GUO FUjun, Li QING, WEN LIbai, YUE XIAli, ZHANG JING (College of Sciences, Huazhong Agricultural University, Wuhan 430070, China)

【机构】 华中农业大学理学院化学系；

【摘要】 本文考察了用常量蒸馏微量滴定法,测定魔芋精粉中SO2残留量,对实验条件进行了选择,并同蒸馏氧化法(GB/T 5009.34-1996)进行对比。实验表明:对同一种样品,两种方法的测定结果分别为2.243g/kg,2.224g/kg;变异系数分别为:0.25%,0.20%,两种方法无显著性差异。常量蒸馏微量滴定法,样品试剂用量少,分析时间短,成本低,可作为魔芋精粉质量控制的有效手段。本文也初步探讨了微量蒸馏微量滴定法,但存在较大误差,还需进一步研究。更多还原

【Abstract】 A new method based on the principle of titration with iodine after distilling (GB/T5009.34-1996), micro-titration with iodine after macro distilling, was used to determine SO2 residue on refined konjac flour. The results were 2.243g/kg, 2.224g/kg, respectively; their variance coefficients were 0.25%, 0.20%, respectively. There is not remarkable difference between two methods. The method, micro-titration with iodine after macro-distilling, has much excellence, for example, with consumption of small amount of sample and reagent, cutting analytical time, reducing cost, and so on. That is a good analytical method.更多还原