在食品生产加工过程中,为使食品保持其特有的色泽常加入漂白剂。我国食品行业中,使用较多的是二氧化硫和亚硫酸盐,有一定的腐蚀性,使用过量对人体健康有一定的影响。因此,应限制其在食品中的添加量。目前国标检测食品中亚硫酸盐的方法有盐酸副玫瑰苯胺法和蒸馏法〔1〕。盐酸副 In the food production and processing, in order to maintain the unique color of food to add bleach. China’s food industry, the use of more sulfur dioxide and sulfite, a certain corrosive, excessive use of human health have a certain impact. Therefore, it should be limited in the amount of food added. At present, the national standard method for the determination of sulfites in foods is the pararosine hydrochloride method and the distillation method [1]. Hydrochloric acid