Bleach sulfur dioxide quick test kit instruction manual

Product number: YC023A01G

[Introduction]

Sulfur dioxide has bleaching properties, can whiten food, and can inhibit the growth of molds and bacteria. It can be used as a preservative for food and dried fruits. Eating sulfur dioxide-treated food has serious damage to the liver, kidneys, etc. of the human body, and has carcinogenic effects.

[Detection principle]

According to GB/T5009.34-2003 "Determination of sulfites in food", sulfur dioxide in food is extracted and reacted with detection reagents to generate colored compounds. Its absorbance is measured at 550 nm with a detector. The absorbance is proportional to its content within a certain range.

[Sample type]

bamboo shoots, candied fruits, biscuits, vermicelli, sugar, starch, daylily, preserved fruit, chocolate, wine, beer and malt beverages, etc.

[Technical indicators]

detection limit: 1mg/kg

[Kit composition]

Serial number

Name

Quantity

1

reagent A

1 bottle

2

reagent B

1 bottle

3

reagent C

1 bottle

4

reagent D

1 bottle

5

instruction manual

1

[Sample determination]

1, sample processing

Water-soluble solid sample and liquid sample: Weigh 1 gram of solid sample (liquid sample directly absorbed 1 ml) in 10 ml centrifuge tube, add water bandwidth evaluation to 10 ml, shake to dissolve/mix, as sample processing solution.

Insoluble solid sample: Weigh 0.2 g of the sample in a 10 ml centrifuge tube, bandwidth evaluation with water to 10 ml, sonicate for 20 minutes, 4000 r/min, centrifuge for 2 minutes, take the supernatant as the sample treatment solution.

2, sample determination

Colorless sample treatment solution: suck 1 ml of purified water/sample treatment solution into different 5 mL centrifuge tubes, add 1 ml of reagent A, 0.3 ml of reagent B, 0.3 ml of reagent C, 0.3 ml of reagent D, and mix well. Let stand for 10 minutes as the control solution/sample to be tested.

Colored sample treatment solution: Take different 5 mL centrifuge tubes, use them as control tubes and sample tubes respectively, and add 1 ml of sample treatment solution, 1 ml of reagent A, 0.3 ml of reagent B, and 0.3 ml of reagent C. Then add 0.3 ml of purified water to the control tube and 0.3 ml of reagent D to the sample tube, and mix well. Let stand for 10 minutes as the control solution and the sample to be tested.

3, refer to the method of use of the "food safety detector", measure the control solution and the sample to be tested respectively, and the detector will automatically calculate the detection results.

[Judging Standard]

Sample Name

Limit (mg/kg)

Reference Standard

Beer and malt beverages

GB2760-2011

edible starch

GB2760-2011

starch sugar (fructose, glucose, caramel, etc.)

GB2760-2011

Surface treated fresh fruits, dried edible fungi and algae, canned nuts and seeds, flavored ellipse, semi-solid compound seasoning, fruit and vegetable juices (pulp)

GB2760-2011

wolfberry

GB/T18672-2002

dried fruits, pickled vegetables, cocoa products,

chocolate and chocolate products, vermicelli, biscuits, sugar

GB2760-2011

dried vegetables, yuba

(yuba, oily skin, etc.)

GB2760-2011

wine, fruit wine

GB2760-2011

candied fruit

350

GB2760-2011

dried vegetables (dehydrated potatoes only),

sweet wine, fruit wine

GB2760-2011

nut fried goods

GBT22165-2008

[Note]

1, this The method for the controlled determination of colored liquid samples is different from that of solid samples. Please follow the method provided in the manual strictly.

2, if the color is very dark after the end of the reaction or the measured concentration value is high, the sample treatment solution in the sample processing step needs to be diluted with purified water by a certain multiple and then measured again. The content of sulfur dioxide in the sample = the dilution multiple of the content determined by the instrument;

cases: The sample with very deep color is diluted 10 times and then measured again. Take 1 ml of the sample treatment solution and add 9 mL of purified water (dilution multiple is 10). After mixing, follow-up testing is carried out as a new sample treatment solution. The sulfur dioxide content in the final sample = the content determined by the instrument 10.

3, the color development is stable after 10 minutes, so the measurement result must be determined after 10 minutes.

4, When using this kit to measure the sample, it should be carried out under ventilated conditions.

5, all reagents should avoid contact with the skin. If inadvertently contact, please immediately rinse with plenty of water.

[Storage conditions and product valid period]

1, storage conditions, room temperature and dark storage

2, product valid period 12 months