期刊
FOOD CONTROL
卷 132, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2021.108500
关键词
Sulfur dioxide; Fluorescence spectrophotometer; o-Phthalaldehyde; HPLC
A derivatization method was established to determine the sulfur dioxide content in food by synthesizing fluorescent 2H-isoindole-1-sulfonate under weakly acidic conditions. High-performance liquid chromatography and a high-sensitivity fluorescence detector were used for detection, showing promising results for the determination of sulfur dioxide in food.
A derivatization method to determine the sulfur dioxide content in food was established. Under weakly acidic conditions, fluorescent 2H-isoindole-1-sulfonate was synthesized by a derivatization reaction using an ammonium salt and o-phthalaldehyde as the derivative reagent. High-performance liquid chromatography and a highsensitivity fluorescence detector were used for detection, in which a fluorescence spectrophotometer was used to determine the maximum excitation wavelength and emission wavelength of2H-isoindole-1-sulfonate. When the excitation wavelength was 323 nm and the emission wavelength was 386 nm, the linear range of fluorescence intensity of the sulfur dioxide standard was 0-10 mu g/mL, and the correlation coefficient was 0.996. The standard recoveries of six kinds of food were approximately 80-110%, the RSD was 0.2-2.89, the detection limit was 0.2 mg/kg, and the quantitative limit was 0.7 mg/kg. The results of this research indicate that this method is suitable for determining sulfur dioxide in food.
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