食品中二氧化硫之HS/GC/FPD檢測方法探討

Analysis of Sulfur Dioxide in Food by HS/GC/FPD

黃彥鈞(Yen-Chun Huang) ； 李秀霞(Hsiu-Hsia Lee) ； 邱閔絹(Min-Chuan Chiou) ； 鄭景文(Ching-Wen Cheng) ； 蔡岳廷(Yueh-Ting Tsai)

《檢驗及品保雜誌》 8卷3期 (2019/08) Pp. 113-118

https://doi.org/10.6573/JTQA.201908_8(3).03

摘要

食品中二氧化硫檢驗為監控食品安全的項目之一，現行衛福部食藥署公告方法系將食品檢體經通氣蒸餾後再進行滴定，另一目前食藥署新公開的建議方法則為『食品中二氧化硫之檢驗方法（氣相層析質譜法）』，此建議方法係以氣相層析質譜儀搭配頂空（head-space）進樣系統進行分析（簡稱HS/GC/MS），其優點為檢測的過程可避免基質干擾，惟HS/GC/MS於多數檢驗室使用並不普及，因此，此方法較不易推廣。有鑑於此，本研究參考公開之HS/GC/MS方法，將其應用於相對普及之GC/FPD頂空設備（HS/GC/FPD）為了確效其精密度及準確度，分別添加不同濃度的SO_2標準品於3種不同基質（蝦仁、脫水金針及柳橙汁）之空白樣品中，然後進行測試，所獲得的回收率分別介於84.43～111.10%，而CV（%）則介於3.45～8.89%，均符合回收率80～115%與CV小於10%之確效規範，且均位於良好範圍內。總之，此研究若以HS/GC/FPD進行二氧化硫檢驗，除了可達到食藥署公開之HS/GC/MS方法所需求靈敏度外，亦具有避免基質干擾及實現設備普及化之優點。

關鍵字

二氧化硫檢驗 ； 頂空氣相層析火焰光度儀（HS/GC/FPD）方法

並列摘要

Analysis of sulfur dioxide in foods is critical to ensure food safety. One of the methods recommended by TFDA is aeration distillation-titration. Another method is gas chromatography mass spectrometer (GC/MS), in which headspace (HS) gas chromatography is coupled with mass spectrometry (MS). This method is referred to as HS/GC/MS which can avoid matrix interference. Unfortunately, this method is not easy to promote because mass spectrometer is not common in most laboratories. In this study, the MS was replaced with FPD (flame photometric detector). Using this method, we were able to detect various concentrations of sulfur dioxide added to 3 different food samples at the recovery rate of 84.43~111.10% and CV of 3.45~8.89%. Results of this study indicate that HS/GC/FPD not only has the required sensitivity for detection of sulfur dioxide but also can avoid matrix interference.

並列關鍵字

Analysis of sulfur dioxide ； GC/FPD Headspace