Rapid Determination of Sulfur Dioxide Residue in Dried Chillies
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 0.9992,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.
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