Abstract：
:SO2 is a type of additive widely used in the food processing industry as preservative and anti-browning, bleaching, or effective antibacterial agent. However, the SO2 residue can have adverse effects on human health. In this work, a low-temperature microplasma generated by dielectric barrier discharge was used for the direct, in situ excitation of the molecular emission of SO2 in food samples. The food samples were acidified and heated to release SO2 and a miniaturized charge-coupled device spectrometer recorded the characteristic emission line at 301.9 nm. The linear correlation coefficient of the method was greater than 0.99 in the range of 10 to 100 mg L-1. Moreover, the limit of detection was 0.01 mg L-1, with recoveries between 72% and 108% and relative standard deviations of 1.5%-7.6%. The method is simple, accurate, low-cost, involves miniaturized and compact equipment and is suitable for the determination of total SO2 in food samples.
journal_name
Food Chemjournal_title
Food chemistryauthors
Qian B,Zhao J,He Y,Peng L,Ge H,Han Bdoi
10.1016/j.foodchem.2020.126437subject
Has Abstractpub_date
2020-07-01 00:00:00pages
126437eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30299-5journal_volume
317pub_type
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