蒸气蒸馏法测定香辛料中亚硫酸盐研究

[目的]测定香辛料中的亚硫酸盐。[方法]采用蒸气蒸馏法，将香辛料中的SO2蒸出，用水吸收后，滴定分析定量。[结果]在测量范围内，通过对不同浓度样品的测定，改进后方法的精密度为0．76％～1．51％，加标回收率范围为95．6％～100．5％；本方法与国标法对20份普通样品同时测定，差异无统计学意义。[结论]改进后方法的精密度及准确度较高，与国标法的测定结果比较差异无统计学意义，可以应用于香辛料的测定。

Study of Sulfite Test in Spices by Means of Steam Distillation

[Objective]To measure the sulfite in spices. [Methods]To distill out the SO2 of spices by means of steam distillation and analyze the content by titration after absorbed with water. [Results] The RSD of the improved method ranged from 0.76 % to 1.51%, The addition recovery was from 95.6 % to 100. 5 %. There was no statistics significance in the difference between the results of this method and national standard method. [Conelusion]The precision and accuracy of the improved method was higher than the old one, there was no significant difference in results,compared with the national standard method,could apply to measuring the sulfite in spites.