应用直接碘滴定法在金针乾制品二氧化硫残留量快速检测摘要.PDFVIP

應用直接碘滴定法在金針乾製品二氧化硫殘留量快速檢測 1 2 吳柏青 、郭曉怡 1.國立宜蘭技術學院農業機械工程系教授 2.國立宜蘭技術學院農業機械工程系研究助理 摘 要 金針乾製品二氧化硫殘留量之法定標準檢測方法為通氣蒸餾法，但其檢測裝 置較複雜，操作步驟亦非常繁雜且費時。直接碘滴定法曾廣泛應用於蔬果之二氧 化硫殘留量檢測，雖然易受其他還原物質干擾，而影響其檢測準確度，但直接碘 滴定法具有檢測裝置簡單、檢測時間較短、操作步驟容易等優點。雖然直接碘滴 定法無法完全取代通氣蒸餾法，但仍可作為現場快速檢測參考用。比較直接碘滴 定法與通氣蒸餾法之試驗結果顯示：操作員及檢測方法明顯影響二氧化硫檢測值， 且兩種檢測方法可明顯區別六種二氧化硫殘留量不同之樣品。樣品之二氧化硫殘 留量檢測值因操作員或檢測方法而異，而操作員之訓練與熟悉度明顯影響二氧化 硫殘留量檢測值，顯示存在有方法誤差及人為誤差。金針乾製品可能含有干擾氧 化之還原物質，因此造成直接碘滴定法之檢測偏差，尤其在低二氧化硫殘留量時。 由於萃取時間較短，以致低含水率、高二氧化硫殘留量之樣品之二氧化硫殘留量 檢測值偏低。藉由直接碘滴定檢測值修正曲線，可以簡易、快速之直接碘滴定法 代替繁瑣費時之通氣蒸餾法。直接碘滴定法亦可應用在金針乾製品加工作業流程 中浸泡後金針及浸泡液樣品之二氧化硫殘留量檢測，僅需改變樣品前處理過程。 關鍵詞：金針、二氧化硫、碘滴定、通氣蒸餾法 Isolation of Yeasts Used for Plum Wine Fermentation 1 2 3 Shih-Bin Lin Li-Chen Chen Chung-I Huang Tzuey-Jieh Ding4 Department of Food Science, National Ilan Institute of Technology 1. Assistant Professor, Department of Food Science, National Ilan Institute of Technology 2. Lecturer, Department of Food Science, National Ilan Institute of Technology 3. Associate Professor, Department of Food Science, National Ilan Institute of Technology 4. College Student Department of Food Science, National Ilan Institute of Technology ABSTRACT In this study, plum wine made by brewing with several different strains of yeast was attempt. In addition to two yeast strains isolated out from commercial koji, a commercial baker’s yeast and the yeast strain labeled CCRC21812 were also tried in brewing plum wine. Besides, plum wine brewed with wild yeast was done and served as a control group. Two yeast strains, Y01 and B02, obtained in this study were