| 应用对氨基偶氮苯法测定盐浸食用菌中二氧化硫 |
| |
| 引用本文： | 唐正群,林龙江,徐瑞萍. 应用对氨基偶氮苯法测定盐浸食用菌中二氧化硫[J]. 预防医学论坛, 2007, 13(1): 54-55 |
| |
| 作者姓名： | 唐正群 林龙江 徐瑞萍 |
| |
| 作者单位： | 山东省海阳市卫生防疫站,山东,海阳,265100 |
| |
| 摘 要： | [目的]探讨盐浸食用菌中二氧化硫测定方法。[方法]以对氨基偶氮苯测定盐浸食用菌中二氧化硫，建立方法应用的最佳条件。[结果]相对标准差（RSD）为0．53％～3．32％，回收率为96．0％～103．0％，能满足分析要求。与国标对照实验（t=0．802，P〉0．05），结果有高度一致性。[结论]方法简便、灵敏、准确，适宜在基层检验推广应用。
|
| 关 键 词： | 食用菌 对氨基偶氮苯法 二氧化硫 |
| 文章编号： | 1672-9153（2007）01-0054-02 |
| 收稿时间： | 2006-09-09 |
| 修稿时间： | 2006-09-09 |
Determination of Sulfur Dioxide in Salt Edible Mushrooms by p-Aminoazobenzene |
| |
| TANG Zheng-qun,LIN Long-jiang,XU Rui-ping. Determination of Sulfur Dioxide in Salt Edible Mushrooms by p-Aminoazobenzene[J]. Preventive Medicine Tribune, 2007, 13(1): 54-55 |
| |
| Authors: | TANG Zheng-qun LIN Long-jiang XU Rui-ping |
| |
| Abstract: | [Objective]To study the determination method of sulfur dioxide in salt edible mushrooms.[Methods]To determine the Sulfur dioxide in salt edible mushrooms by p-Aminoazobenzene in best experimental conditions.[Results]The relative standard deviation (RSD) is 0.53%-3.32%,the recovery is 96.0%-103.0%.This method can meet the requirment of the analysis. Compared with the determination method of Standard Methods of Food Hygiene Analysis-Physical and Chemical Section(1)(t=0.802,P>0.05).The results are highly same.[Conclusion]This method is simple, sensitive and accurate, which can be used in grass-roots unit. |
| |
| Keywords: | Edible mushroom P-Aminoazobenzene Sulfur dioxide |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
