二氧化碳中總硫/二氧化硫的測(cè)定毛細(xì)管，液化石油氣，頂空進(jìn)樣器，乙酸乙酯，二甲醚，甲酸，甲醛，乙醛，植物油，6號(hào)溶劑殘留，脂肪酸甲酯

二氧化碳中總硫/二氧化硫的測(cè)定毛細(xì)管
二氧化碳中總硫/二氧化硫的測(cè)定毛細(xì)管 詳細(xì)信息：

固定相：專用

規(guī)格：30m*0.53mm

型號(hào)：HH-Sulfur-30

應(yīng)用：H2S/COS/SO2/CS2測(cè)定

目前，在食品等行業(yè)廣泛使用二氧化碳作為防腐劑、致冷劑、萃取劑、保護(hù)性氣體或碳酸化劑。因?yàn)閺姆栏慕嵌戎v，二氧化碳能對(duì)微生物起作用是由于①二氧化碳分壓的增高，影響需氧微生物對(duì)氧的利用。②二氧化碳能終止各種微生物的呼吸代謝。③如果食品中存在大量二氧化碳，可改變食品表面的PH值，而使微生物失去生存的必需條件。二氧化碳對(duì)于多脂食品、乳制品、快餐食品、花生和其他對(duì)氧敏感的干制品的“抗氧化劑”作用和在貯藏環(huán)境中對(duì)水果、蔬菜及谷物呼吸作用影響均較其抗菌作用重要得多。在果汁、軟飲料、葡萄酒中的二氧化碳主要起防腐作用，此外它在軟飲料中還起清涼作用，阻礙微生物生長(zhǎng)，致死嗜氧微生物，突出香氣賦以飲料，舒適的殺口感。現(xiàn)在廣泛用食品添加劑使用的二氧化碳產(chǎn)品對(duì)具有一定毒性、又可產(chǎn)生強(qiáng)烈異味的硫化物指標(biāo)控制為苛刻。飲料技術(shù)學(xué)會(huì)、標(biāo)準(zhǔn)等對(duì)除二氧化硫外的總硫指標(biāo)的控制限為O. IPPm，二氧化硫控制在I. OPPm。

滕州市浩瀚色譜儀器技術(shù)服務(wù)有限公司，采用毛細(xì)管柱測(cè)定原料二氧化碳中硫化物的測(cè)定，外標(biāo)法定量，H2S/COS/SO2/CS2得到有效分離，結(jié)果滿意。

二氧化碳中總硫/二氧化硫的測(cè)定毛細(xì)管 圖片：



Determination of total sulfur/sulfur dioxide in carbon dioxide
Determination of Total Sulfur/Sulphur Dioxide in Carbon Dioxide Capillary Details:

Stationary phase: dedicated
Specification: 30m*0.53mm
Model: HH-Sulfur-30
Application: H2S/COS/SO2/CS2 determination

At present, carbon dioxide is widely used as a preservative, a refrigerant, an extractant, a protective gas or a carbonating agent in food and other industries. Because from the perspective of anti-corrosion, carbon dioxide can act on microorganisms due to the increase in partial pressure of carbon dioxide, which affects the utilization of oxygen by aerobic microorganisms. 2 carbon dioxide can stop the respiratory metabolism of various microorganisms. 3 If there is a large amount of carbon dioxide in the food, it can change the PH value of the food surface, and make the microorganisms lose the necessary conditions for survival. The "antioxidant" effect of carbon dioxide on fatty foods, dairy products, fast foods, peanuts and other oxygen-sensitive dry products and the effects on the respiration of fruits, vegetables and grains in the storage environment are much more important than their antibacterial effects. Carbon dioxide in juices, soft drinks, and wines mainly acts as a preservative. In addition, it also acts as a cooling agent in soft drinks, hinders microbial growth, kills aerobic microorganisms, highlights aromas and gives a drink, and comfortably kills. Carbon dioxide products, which are now widely used in food additives, are extremely harsh in controlling sulphide indicators that are both toxic and have a strong odor. The limit of the total sulfur index of the International Beverage Technology Association and the National Standard for the removal of sulfur dioxide is O. IPPm, and the sulfur dioxide is controlled at I. OPPm.

Tengzhou Haohao Chromatography Instrument Technology Service Co., Ltd. used capillary column to determine the determination of sulfide in raw material carbon dioxide. The external standard method was used for quantitative determination. H2S/COS/SO2/CS2 was effectively separated and the results were satisfactory.

Determination of Total Sulfur/Sulphur Dioxide in Carbon Dioxide Capsules