TIU CHUN VIT NAM TCVN 4712:1989

HP RAU QU PHNG PHP XC NH HM LNG ANHYDRIC SUNFUR (SO2) Canned fruits and vegetables Determination of sulphurous anhydride content Tiu chun ny ph hp vi iu 2 ca ST SEV 3008 - 81. 1. Ni dung phng php Chuyn anhydric sunfur (SO2) t do v kt hp sang dng mui natri sau chun bng It. So snh vi mu i chng c fomaldehyt kt hp vi anhydric sunfur. 2. Ly mu Ly mu theo TCVN 4409 87. Chun b mu theo TCVN 4414 87. 3. Dng c ho cht Cn phn tch, chnh xc n 0,0001g; Bnh nh mc 250ml; Bnh tam gic nt mi 250ml; ng ong 5, 10, 100ml; Buret 25ml; Natri clorua, dung dch 10%; It, dung dch 0,02N; H tinh bt, dung dch 0,1%; Fomaldehyt, dung dch 40%; Axit clohydric 6N; Natri hydroxit 1N. Dung dch m c pH 4,2 4,6: Ho tan 11,87g Na2HPO4.2H20 vo 1 lt nc c dung dch 2/15N. Ho tan 9,078g KH2PO4 vo 1 lt nc, c dung dch 1/15N. Trn u 0,1 phn dung dch 2/15 N vi 9,9 phn dung dch 1/15 c 10 phn dung dch m. 4. Tin hnh th 4.1. i vi cc mu dng c, rn. Cn 25g mu, chnh xc n 0,001g, chuyn ton b vo ci nghin bng 90 100ml natri clorua 20%, thm 5ml dung dch m, nghin cn thn. chuyn ton b hn hp trong ci vo bnh nh mc 250ml, trng ci nhiu ln bng NaCl 20% v nh mc ti vch, lc k, lc. Dng pipet ht vo 2 bnh tam gic mi bnh 50ml dch lc thm vo mi bnh 2ml axit clohydric 6N. Chun 1 bnh bng dung dch It 0,02N vi 1ml ch th h tinh bt. 4.2. i vi mu th lng Ht vo 2 bnh tam gic, mi bnh 50ml mu, 2ml NaOH 1N ri lm tip nh iu 4.1. 5. Tnh kt qu Hm lng anhydric sunfur (X) tnh bng % theo cng thc:

Trong : V0 - th tch dch lc ly chun , ml; V - th tch bnh mc pha long mu, ml; V1 - th tch dung dch It 0,02N dng chun bnh th nht, ml; V2 - th tch dung dch It 0,02N dng chun bnh th hai c fomaldehyt, ml; 0,00064 - lng anhydric sunfur tng ng vi 1 ml dung dch It 0,02N, g; m - khi lng mu cn, g; Kt qu l trung bnh cng ca hai ln xc nh song song tnh chnh xc n 0,001%. Chnh lch kt qu gia 2 ln xc nh song song khng ln hn 6%, so vi kt qu trung bnh.