文献类型： 外文期刊
作者： Lin, Jiangli 1 ; Zhu, Yajuan 1 ; Cheng, Wenhu 1 ; Wang, Jinxia 1 ; Wu, Bin 2 ; Wang, Jide 1 ;
作者机构： 1.Xinjiang Univ, Coll Chem & Chem Engn, Key Lab Oil & Gas Fine Chem, Minist Educ & Xinjiang Uyghur Autonomous Reg, Xinjiang 830046, Peoples R China
2.Xinjiang Acad Agr Sci, Farm Prod Storage & Freshening Inst, Urumqi 830091, Peoples R China
关键词： red globe grape;free sulfite;total sulfite;formaldehyde;ion chromatography
期刊名称：FOOD SCIENCE AND TECHNOLOGY RESEARCH （ 影响因子：0.668； 五年影响因子：0.895 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： Sulfiting agents have been used wide-spread for prolonging shelf life of berries, excessive of sulfur dioxide would cause food allergies to humans. Conventional methods mainly focus on the determination of free or total sulfite in liquid samples, and are not suitable to analyze berries with low level of sulfite. Here formaldehyde method and ion chromatography were coupled to determine the residues of the free and total sulfites in Red Globe grape. Both standard calibration curves showed good correlation between anion peak area and concentration. To free and total sulfite, limits of detection were 0.002 and 0.05 mg/L and recoveries ranged from 88 - 93% and 87 - 98%, respectively. Relative standard deviation values of repeatability and intraday precision for standard anions with the same sample were less than 3%. The method developed was well applicable to be used to determine free and total sulfite in barriers, especially to those with color.
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