1 Scope
This standard specifies the determination method of total sulfur dioxide in such foods as preserved fruits, dried vegetables, rice noodles, vermicelli, granulated sugar, edible mushrooms and wine.
This standard is applicable to the determination of total sulfur dioxide in such foods as preserved fruits, dried vegetables, rice noodles, vermicelli, granulated sugar, edible mushrooms and wine.
2 Principle
Acidize and distill the sample in a sealed container, absorb the distillate with lead acetate solution, acidize the absorbed solution with hydrochloric acid, titrate with iodine standard solution and calculate the content of sulfur dioxide in the sample according to the consumption of the iodine standard solution.
3 Reagents and Materials
Foreword I
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Result
7 Precision
8 Other
1 Scope
This standard specifies the determination method of total sulfur dioxide in such foods as preserved fruits, dried vegetables, rice noodles, vermicelli, granulated sugar, edible mushrooms and wine.
This standard is applicable to the determination of total sulfur dioxide in such foods as preserved fruits, dried vegetables, rice noodles, vermicelli, granulated sugar, edible mushrooms and wine.
2 Principle
Acidize and distill the sample in a sealed container, absorb the distillate with lead acetate solution, acidize the absorbed solution with hydrochloric acid, titrate with iodine standard solution and calculate the content of sulfur dioxide in the sample according to the consumption of the iodine standard solution.
3 Reagents and Materials
Contents of GB 5009.34-2016
Foreword I
1 Scope
2 Principle
3 Reagents and Materials
4 Instruments and Apparatus
5 Analysis Steps
6 Expression of Analysis Result
7 Precision
8 Other