Optimization of Determination Conditions of Sulfur Dioxide Residue in Chilli Products by Automatic Potentiometric Titration

ZHAO Kun; CAO Yang; YIN Jie; ZHONG Lin

doi:10.13386/j.issn1002-0306.2020030266

Volume 42 Issue 2

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(2): 237-240,249. > DOI: 10.13386/j.issn1002-0306.2020030266

ZHAO Kun, CAO Yang, YIN Jie, ZHONG Lin. Optimization of Determination Conditions of Sulfur Dioxide Residue in Chilli Products by Automatic Potentiometric Titration[J]. Science and Technology of Food Industry, 2021, 42(2): 237-240,249. DOI: 10.13386/j.issn1002-0306.2020030266

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Optimization of Determination Conditions of Sulfur Dioxide Residue in Chilli Products by Automatic Potentiometric Titration

Shanghai Institute of Quality Inspection and Technical Research, Shanghai 200233, China

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Received Date: March 22, 2020
Available Online: January 20, 2021

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Abstract

A method using automatic distillation apparatus coupled with automatic potentiometric titration was established to determine SO₂ residue in chili products. The optimal conditions were determined by orthogonal test L₁₆(4⁵),and the results were as follows:The distillation time 5 min,the volume of distilled water 200 mL,the volume of received solution 40 mL,the stirring speed 8 r/min,the potential change rate 50 mV/min. On this condition,the relative standard deviations were between 0.69%~0.95%,the standard addition recoveries were between 98.3%~99.6%. This method is simple,rapid and accurate. It’s suitable for the automated testing of large quantities of sample. The results can provide reference for study SO₂ residue in chili products and other food.
- orthogonal test,
- sulfur dioxide,
- chilli products,
- automatic potentiometric titration,
- optimization

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