蒜制品中二氧化硫4种检测方法的比较研究

目的研究比较蒜制品中二氧化硫的检测方法。方法通过应用碘量法、比色法、柱后衍生-高效液相色谱法以及离子色谱法检测蒜制品中二氧化硫的结果进行比较分析。结果鲜蒜和脱水蒜制品的比色法检测结果差异较大。采用比色法(盐酸副玫瑰苯胺法)检测鲜蒜和脱水蒜制品中二氧化硫的结果普遍较高,蒜罐头类的检测结果与其他检测方法的值接近。采用滴定法、高效液相色谱法和离子色谱法的检测结果都较为接近。结论 4种方法都可用于蒜制品中二氧化硫的检测,但比色法不适用于鲜大蒜及脱水蒜制品中二氧化硫的检测。

Comparison research on 4 determination methods of sulfur dioxide in garlic products

Objective To study on detection method of sulfur dioxide in garlic products. Methods The results of 4 determination methods (including iodine quantity method, colorimetric method, post column deri-vation-high performance liquid chromatography and ion chromatography) of sulfur dioxide in garlic products were compared. Results For fresh garlic and dehydrated garlic products, the detection results of colorimetric were higher than the others. The detection results of sulfur dioxide in fresh garlic and dehydrated garlic products by colorimetric method (pararosaniline hydrochloride method) were generally higher. The detection results of garlic canned were close to other detection methods. The results of testing by titration and high performance liquid chromatography and ion chromatography were close to each other. Conclusion The results indicated that 4 determination methods can be used in the detection of sulfur dioxide in garlic products, but the colorimetric method is not applicable to detect fresh garlic and dehydrated garlic products.