王志宏¹，郭晓艳^1*，朱万燕²，王 猛¹，罗 晓¹，吕 斐¹，刘冲伟³

（1.龙口海关，龙口 265700；

2.临沂海关，临沂 276000；

3.龙口检验认证有限公司，龙口 265700）

摘要：针对GB 5009.34—2022《食品安全国家标准 食品中二氧化硫的测定》在检测干辣椒中二氧化硫时，存在耗时长问题，本研究重点优化了前处理方式，并建立了非通氮的全自动蒸馏离子色谱法，用于快速分析测定干辣椒中二氧化硫含量，从而大大缩短了检测时间。样品酸化产生的二氧化硫气体经微量蒸馏仪快速蒸出，被氢氧化钠溶液吸收生成稳定的亚硫酸盐，经滤膜过滤后进离子色谱仪测定。结果表明，亚硫酸根在1.0～100 mg/L浓度范围内呈良好的线性关系，相关系数为0.999 2，方法检出限为1.0 mg/kg。加标平均回收率为87.8%～106.0%，相对标准偏差（RSD）为1.57%～1.82%。该方法适合大批量干辣椒样品中二氧化硫的快速、准确检测。

关键词：干辣椒；二氧化硫；残留量；快速检测

中图分类号：TS207.3   文献标识码：A   文章编号：1674-506X（2024）03-0124-0005

Rapid Determination of Sulfur Dioxide Residue in Dried Chillies

WANG Zhihong¹, GUO Xiaoyan^1*, ZHU Wanyan², Wang Meng¹, LUO Xiao¹, LV Fei¹, LIU Chongwei³

（1.Longkou Customs, Longkou 265700, China;

2.Linyi Customs, Linyi 276000, China;

3.Longkou Certification & Inspection Co., Ltd., Longkou 265700, China）

Abstract：When the standard GB 5009.34—2022 “National Standard for Food Safety Determination of Sulfur Dioxide in Foods” was used in the determination of sulfur dioxide in dried chillies, it tooks a long time to test samples. This study focused on the optimization of pre-treatment, and established a rapid analytical method for the determination of sulfur dioxide in dried chillies by automatic distillation ion chromatography without nitrogen, which greatly shortened the detection time. The sulfur dioxide gas generated from the acidification sample was rapidly evaporated by a micro- distillation apparatus, absorbed by the sodium hydroxide solution to produce stable sulfite which will be determined by the ion chromatograph after filtration. The results showed that Sulfite has a good linear relationship in the concentration range of 1.0～100 mg/L with the correlation coefficient of 0.999 2, and the detection limit was 1.0 mg/kg. The average recoveries for spiked samples were 87.8%～106.0%, and the relative standard deviations (RSD) were 1.57%～1.82%. This method is suitable for the rapid and accurate determination of sulfur dioxide on mass dried chillies.

Keywords：dried chillies; sulfur dioxide; residue; rapid determination

doi：10.3969/j.issn.1674-506X.2024.03-020

收稿日期：2023-06-15

基金项目：海关总署科研项目（2020HK208）

作者简介：王志宏（1980-），男，硕士，高级工程师。研究方向：食品安全检测。

*通信作者：郭晓艳（1982-），女，硕士，高级工程师。研究方向：食品安全检测。

引用格式：王志宏,郭晓艳,朱万燕,等.干辣椒中二氧化硫残留量的快速检测[J].食品与发酵科技,2024,60(3):124-128.