不同水质对食品添加剂硫酸钙主含量检测结果的影响
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摘要
本实验采用《GB1886. 6-2016食品安全国家标准食品添加剂硫酸钙》中主含量检测方法,比较了四种不同水质对食品添加剂硫酸钙主含量检测结果的影响。实验结果表明:不同水质对最终结果的影响有很大差异,自制蒸馏水在实验过程中滴定显色出现异常,最终检测的主含量比使用国家标准规定用水检测的结果偏低,自来水和市售瓶装纯净水滴定显色正常,但最终结果偏大或偏小。因此检验过程中不能使用其它三种水代替,会造成较大误差。
This experiment adopted the main content detection method in GB1886. 6-2016 food safety food additive calcium sulfate,and compared the influence of four different water quality on the main content detection result of food additive calcium sulfate. The experimental results show that the effect of different water quality on the final results is very different. The titration color of homemade distilled water is abnormal in the experimental process,the main content of the final test was lower than that of the water tested according to the national standard. The titration of tap water and bottled water in the market showed normal color,but the final result was relatively large or small. Therefore,the other three types of water cannot be used in the inspection process,which will cause a large error.
This experiment adopted the main content detection method in GB1886. 6-2016 food safety food additive calcium sulfate,and compared the influence of four different water quality on the main content detection result of food additive calcium sulfate. The experimental results show that the effect of different water quality on the final results is very different. The titration color of homemade distilled water is abnormal in the experimental process,the main content of the final test was lower than that of the water tested according to the national standard. The titration of tap water and bottled water in the market showed normal color,but the final result was relatively large or small. Therefore,the other three types of water cannot be used in the inspection process,which will cause a large error.
引文
[1]中华人民共和国国家卫生和计划生育委员会.GB1886.6-2016,食品安全国家标准食品添加剂硫酸钙[S].北京:中国标准出版社,2016.