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《化学分析计量》 2019年第03期
DOI:10.3969/j.issn.1008-6145.2019.03.003
离子色谱法测定酱腌菜中的二氧化硫
蒋越华,秦玉燕,时鹏涛,李鸿,蓝唯,邓有展,吴凤,陆仲烟,宁蕾
广西壮族自治区亚热带作物研究所,农业农村部亚热带果品蔬菜质量监督检验测试中心,农业农村部农产品质量安全风险评估实验室,南宁 530001 
Determination of sulfur dioxide in pickles by ion chromatography
JIANG Yuehua, QIN Yuyan , SHI Pengtao, LI Hong, LAN Wei, DENG Youzhan, WU Feng, LU Zhongyan , NING Lei
Guangxi Subtropical Crops Research Institute, Quality Supervision and Testing Center of Subtropical Fruits and Vegetables,Ministy of Agriculture and Rural Affairs, Laboratory of Quality Risk Assessment for Agricultural Products,Ministy of Agriculture and Rural Affairs, Nanning 530001, China 
摘要:建立离子色谱法测定酱腌菜中的二氧化硫含量。样品加入盐酸后采用水蒸气蒸馏,以过氧化氢溶液吸 收蒸馏释放出的二氧化硫,通过0.45 μm 滤膜和Ag 柱去除杂质,采用AS11-HC 阴离子交换色谱柱分离,以KOH淋洗液洗脱,用电导检测器测定。在优化的色谱条件下,硫酸根标准溶液的质量浓度在1.80~18.00 mg/L 范围内与色谱峰面积呈良好的线性关系,相关系数为0.999 7,硫酸根的检出限为0.006 mg/L。样品的加标回收率为76.9%~92.3%,测定结果的相对标准偏差小于10%(n=6)。该方法样品前处理简单,灵敏度高,可用于酱腌菜中二氧化硫的测定。 
Abstract:A method was establishd for the determination of sulfur dioxide in pickles by ion chromatography. Samples of pickles were distilled under acidic conditions, and the sulfur dioxide produced was absorbed into hydrogen peroxide solution and oxidized into sulfate ion. Then the solution was filtered with 0.45 μm filtering menbrane and Ag cartridges so as to remove the impurities. The filtrate was separated by AS11-HC separation column, and determined by the electrical conductivity detector after being eluted with potassium hydroxide solution. The results showed that the mass concentration of sulfate standard solution had good linear relationship with chromatographic peak area in the range of 1.80-18.00 mg/L under optimized chromatographic conditions. The correlation coefficient was 0.999 7, and the detection limit for sulfate was 0.006 mg/L. The recoveries were between 76.9% and 92.3% and the relative standard deviation of determination results were all less than 10% (n=6). This method had the advantages including simple operation and higher sensitivity, which could meet the determination requirements of sulfur dioxide in pickles. 
关键词:酱腌菜;二氧化硫;离子色谱法 
Keywords:pickles; sulfur dioxide; ion chromatography 
基金:广西壮族自治区公益性科研院所基本科研业务费专项资金资助( 桂热研201809) 
本文引用格式:
蒋越华,秦玉燕,时鹏涛,等. 离子色谱法测定酱腌菜中的二氧化硫[J]. 化学分析计量,2019,28(3):9-12.
JIANG Y H,QIN Y Y,SHI P T,et al. Determination of sulfur dioxide in pickles by ion chromatography[J]. Chemical analysis and meterage,2019,28(3):9-12. 

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