哈尔滨学院本科毕业论文（设计）
院（系） | 理学院 |
专 业 | 化学 |
年 级 | 2007级 |
姓 名 | 杨振宁 | 学 号 | 07052119 |
指导教师 | 徐学甫 | 职 称 | 副教授 |
| | | |
2011年 6 月 10 日
摘 要
吊白块又名甲醛次硫酸氢钠(CH2(OH)SO3Na)，对人体有很大的危害，严禁在食品中使用，但不法商贩在米粉、面条、粉丝中使用屡见不鲜。目前没有测定吊白块的国家标准方法，我们采用乙酰丙酮法和盐酸副玫瑰苯胺法测定粉丝和豆腐制品中吊白块，讨论了食品中吊白块的定量测定的几种方法，其中分光光度法测定食品中吊白块含量快速而且准确，适应现场测定和基层单位推广应用。吊白块在酸性或受热条件下分解，产生甲醛和亚硫酸氢钠，甲醛在铵盐存在下，与乙酰丙酮作用，生成黄化合物。亚硫酸氢钠与四氯汞钠反应，生成稳定的络合物，再与甲醛及盐酸副玫瑰苯胺作用生成紫红络合物，根据甲醛和亚硫酸氢钠(以二氧化硫计)含量比值在10:12~10:35之间而确定检品中是否有吊白块的存在，根据甲醛含量定量吊白块的量。经过试验测得所取样品中，粉丝中吊白块的含量为0.3718mg/kg；干豆腐中吊白块的含量为0.3800mg/kg。 关键词：定量；分光光度法；吊白块
ABSTRACT
DiaoBaiKuai named hydrogen sulfate sodium (CH2 (OH) SO3Na), which have盐酸苯肼 great harm to human body, is strictly prohibited to use in food. The matter is common used in rice, noodles and fans by peddleriers. There is no DiaoBaiKuai determination of national standard method. The method or spectrophotometry to determine DiaoBaiKuai in food is discussed in this paper .As the feature is fast and accurate content, the method is adapt to the field testing and basic unit application.DiaoBaiKuai in acid or heated conditions, to produce the decomposition of formaldehyde and hydrogen sulfite of sodium, formaldehyde in the presence of the ammonium salt, and acetyl acetone role, produce the yellow compounds. Aw and four chlorine mercury, and to generate stable sodium response to complex, with formaldehyde and hydrochloric acid vice rose aniline generate purple complex, according to the role of formaldehyde and hydrogen sulfite of sodium (in sulfur dioxide plan) content in the ratio between they captured it and determine when to quality inspection DiaoBaiKuai whether any of the existence of formaldehyde content, according to the amount of DiaoBaiKuai quantitative. Measured by test taken samples in the content of DiaoBaiKuai, fans for 0.3718 mg/kg; In the dry bean curd DiaoBaiKuai was 0.3800 mg/kg.
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