CAJ | 학술논문

建立了亚甲基蓝分光光度法测定味精中硫化钠含量的方法，重点考察了样品前处理条件。结果表明，硫离子在0.01-0.5μg/mL的浓度范围内，标准曲线的线性关系良好，R2=0.9996，方法的定量限为0.01mg/kg；在0.02-2mg/kg的添加水平下，样品的回收率在90%-118%之间，相对标准偏差（n=7）在3.4%-9.9%之间。本方法适用于味精、增鲜味精、加盐味精中硫化钠的检测，具有较高的灵敏度和准确性。
건립료아갑기람분광광도법측정미정중류화납함량적방법，중점고찰료양품전처리조건。결과표명，류리자재0.01-0.5μg/mL적농도범위내，표준곡선적선성관계량호，R2=0.9996，방법적정량한위0.01mg/kg；재0.02-2mg/kg적첨가수평하，양품적회수솔재90%-118%지간，상대표준편차（n=7）재3.4%-9.9%지간。본방법괄용우미정、증선미정、가염미정중류화납적검측，구유교고적령민도화준학성。
The methylene blue spectrophotometric method for the determination of sodium sulfide in gourmet powder was established. The sample pretreatment conditions were discussed. The results demonstrated that sulfide showed good liner relationship in 0.01-0.5μg/mL, and the correlation coefficients was 0.9996. The quantification limit of the method was 0.01mg/kg. The recoveries of samples which were spiked at the level of 0.02-2mg/kg ranged between 90%and 118%and the relative standard deviations were between 3.4%and 9.9%. The method showed a good sensitivity and precision. It was suitable for the determination of sodium sulfide in gourmet powder, salted gourmet powder and special delicious gourmet powder.