Determination of Sulfur Dioxide in Nut Fruits by EDTA-2Na Solution Sampling-Pararosaniline Hydrochloride Spectrophotometric Method

doi:10.7506/spkx1002-6630-200908056

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (8): 247-250.doi: 10.7506/spkx1002-6630-200908056

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Determination of Sulfur Dioxide in Nut Fruits by EDTA-2Na Solution Sampling-Pararosaniline Hydrochloride Spectrophotometric Method

GUO Zhen-zhong1,2 HU Yun-feng1 LI Wen-sheng2 FENG Xiao-yuan2,3,* WANG Bao-gang2 WANG Ji-hua3

(1. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
2. Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China
3. Beijing Research Center for Agrifood Testing and Farmland Monitoring, Beijing 100097, China)

Received:2008-07-02 Revised:2008-12-29 Online:2009-04-15 Published:2010-12-29
Contact: FENG Xiao-yuan2,3,* E-mail:xyfeng@yahoo.cn

Abstract

Abstract:

A rapid determination method of sulfur dioxide (SO2) residues in nut fruits by an improved pararosaniline hydrochloride colorimetry combined with ultrasonic-assisted mercury-free reagent extraction was developed. In order to extract SO2 residues effectively from samples, accelerative ultrasonic extraction was performed in EDTA-2Na solution instead of Na2HgCl4 which has been widely used. This method has a good linearity(R2 = 0.9995)for the concentration of sulfur dioxide ranging from 0 to 10μg, and its detection limit is 0.8 mg/kg. The average spike recoveries of SO2 in different nut fruit samples are between 89.17% and 104.72% with the RSD of 3.29% to 7.42%. This method has good repeatability and causes less pollution. Therefore, it is suitable for the determination of sulfite in nut fruits.

Key words: sulfite, sulfur dioxide, pararosaniline hydrochloride, ethylenediamine tetraacetic acid disodium, nut fruits

CLC Number:

R155.5

GUO Zhen-zhong1,2 HU Yun-feng1 LI Wen-sheng2 FENG Xiao-yuan2,3,* WANG Bao-gang2 WANG Ji-hua3. Determination of Sulfur Dioxide in Nut Fruits by EDTA-2Na Solution Sampling-Pararosaniline Hydrochloride Spectrophotometric Method[J]. FOOD SCIENCE, 2009, 30(8): 247-250 https://doi.org/10.7506/spkx1002-6630-200908056

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Determination of Sulfur Dioxide in Nut Fruits by EDTA-2Na Solution Sampling-Pararosaniline Hydrochloride Spectrophotometric Method

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