Comparison between mensurations of SO2 residue quantity in konjac powder | 魔芋精粉中二氧化硫残留量的几种测定方法比较
2009
Cui Shaohui, Dalian Nationalities University, Dalian (China), Life Science College | Li Tingting, Dalian Nationalities University, Dalian (China), Life Science College | Chen Xi, Dalian Nationalities University, Dalian (China), Life Science College
Китайский. ［目的］ 比较魔芋精粉中二氧化硫（SO2）残留量测定方法的优缺点。［方法］使用改进的常量蒸馏微量滴定法和盐酸副玫瑰苯胺法，测定了3种不同产地魔芋精粉中的SO2残留量，比较了2种方法的优缺点。［结果］盐酸副玫瑰苯胺法测定的整体结果比常量蒸馏微量滴定法的结果偏大，但差异不显著；测得3种魔芋精粉的SO2残留量分别为云南健晶白芋2.35 g/kg；四川宜宾白芋2.21 g/kg；四川宜宾花芋1.93 g/kg。［结论］2种方法的测定结果没有显著差异，其中常量蒸馏微量滴定法操作简便、实用。
Показать больше [+] Меньше [-]Английский. ［Objective］ To compare the methods of determining SO2 residue quantity in Konjac powder. ［Methods］ With the methods of advanced constants distillation trace titration and pararosaniline hydrochloride to determine SO2 residues in Konjac powder from three different origins. ［Result］ The overall results of pararosaniline hydrochloride were larger than that of advanced constants distillation trace titration but the difference was slight. The SO2 residues of three kind of Konjac powder were Yunnan Jianjing white konjac 2.35 g/kg； Sichuan Yibin white konjac 2.21 g/kg； Sichuan Yibin flower konjac 1.93 g/kg. ［Conclusion］ Two methods were not remarkably different in mensuration results. The manipulation of the advanced constants distillation trace titration was simple and practical._
Показать больше [+] Меньше [-]