Research Progress of Sulfur Dioxide Residue in Food and Its Detection Methods
Sulfur dioxide and its salts is widely used in food processing because of its bleaching,anti-corrosion and anti-oxidant properties.Due to overuse and other reasons,the problem of sulfur dioxide residue in food exceeding the national standard limit value is serious,and the problem of vegetable products,fruit products and other food types is prominent.In this paper,the status quo of sulfur dioxide residue in food and the detection technology reported at home and abroad are reviewed,and the advantages and disadvantages of various detection methods and application prospects are compared,in order to provide a reference for establishing a scientific and efficient sulfur dioxide residue control system.
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