碳点增敏的流动注射化学发光法测定食品中二氧化硫的含量

曹烁, 曾鸿林, 周佳欣, 邵思远, 刘丰睿, 陈浩然, 陈芳

Determination of SO2 in Food by Flow Injection Chemiluminescence with Carbon Dots as Sensitizer

Shuo Cao, Honglin Zeng, Jiaxin Zhou, Siyuan Shao, Fengrui Liu, Haoran Chen, Fang Chen

表1 样品亚硫酸盐测定结果及回收率

样品 标准加入量/(mg∙kg−1) 平均测得量/(mg∙kg−1) 回收率/% RSD/% (n = 4) 葡萄干 – 34.78 – 5.4 31.5 66.02 99.2 3.4 37.8 73.08 101.3 2.5 红枣 – 38.9 – 0.9 37.8 76.2 98.7 4.1 44.1 82.4 98.6 3.2 燕麦 – 41.4 – 4.1 37.8 72.3 86.2 5.3 44.1 81.8 91.7 3.2