"水溶液氣味、味道及外觀"是食品級(jí)二氧化碳產(chǎn)品中一項(xiàng)極其重要的感官評(píng)價(jià)指標(biāo),在GB 10621-2006標(biāo)準(zhǔn)中,它是對(duì)質(zhì)量要求中已量化的及未明確限定的雜質(zhì)給出一個(gè)綜合的終端限制.二氧化碳產(chǎn)品的主要原料來(lái)自于各種工業(yè)廢氣及地下氣井，不同的生產(chǎn)原料和生產(chǎn)工藝生產(chǎn)的二氧化碳產(chǎn)品中，產(chǎn)生異味的物質(zhì)不同，感官的味道亦差別很大。如:油的味道多源于烴類雜質(zhì)的;醇類、醛、醚類等含氧有機(jī)物會(huì)呈現(xiàn)淡淡的酒香及甜味;硫化物則有著強(qiáng)烈的惡臭及腐味。在硫化物以總硫方式控制合格的前提下，發(fā)酵尾氣回收的二氧化碳產(chǎn)品中可能產(chǎn)生異味的雜質(zhì)通常為醇、醛、醚、酮、酯等含氧有機(jī)物。當(dāng)"水溶液氣味、味道及外觀"檢驗(yàn)不合格時(shí)，應(yīng)通過(guò)儀器分析確定"異味源"，并給出定量分析結(jié)果，以免因?yàn)槿说母杏^差異而導(dǎo)致對(duì)檢測(cè)結(jié)果產(chǎn)生異議。另外針對(duì)發(fā)酵尾氣原料，在建議二氧化碳提純工藝時(shí)，要考慮對(duì)未知有機(jī)物的去除，確保生產(chǎn)出合格的產(chǎn)品。
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浩瀚色譜（山東）應(yīng)用技術(shù)開(kāi)發(fā)有限公司，對(duì)食品級(jí)CO2原料氣中少量硫化物的測(cè)定方法進(jìn)行了探索,建立了氣相色譜法測(cè)定二氧化碳?xì)怏w中硫化物的分析方法.該方法精密度高,準(zhǔn)確度好,檢出限達(dá)到0.05μL/L,在實(shí)際應(yīng)用中獲得了較好的效果.
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名稱：硫化物專用毛細(xì)管柱
型號(hào)：HH-Sulfide
編號(hào)：20240413009
規(guī)格：60m*0.32mm*7um
*高使用溫度：300°C
分離：硫化氫，羰基硫，二氧化硫，噻吩，甲硫醇，甲硫醚，乙硫醚，乙硫醇，二jia二硫等?
應(yīng)用：食品級(jí)二氧化碳中硫化物的分離
特點(diǎn)：柱效高，分離好
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"The odor, taste, and appearance of aqueous solutions" is an extremely important sensory evaluation index in food grade carbon dioxide products. In the GB 10621-2006 standard, it provides a comprehensive terminal limit for quantified and undefined impurities in quality requirements. The main raw materials for carbon dioxide products come from various industrial waste gases and underground gas wells. Different production materials and processes produce carbon dioxide products, and the substances that produce odors are different, resulting in significant differences in sensory taste. For example, the taste of oil is mostly derived from hydrocarbon impurities; Alcohols, aldehydes, ethers, and other oxygen-containing organic compounds will present a light aroma and sweetness; Sulfides have a strong odor and putrid odor. On the premise that sulfides are controlled by total sulfur and qualified, the impurities that may produce odor in the carbon dioxide products recovered from fermentation tail gas are usually oxygen-containing organic compounds such as alcohols, aldehydes, ethers, ketones, esters, etc. When the odor, taste, and appearance of the aqueous solution fail the inspection, the "odor source" should be determined through instrument analysis, and quantitative analysis results should be provided to avoid objections to the test results due to differences in human perception. In addition, when proposing carbon dioxide purification processes for fermentation exhaust raw materials, consideration should be given to the removal of unknown organic compounds to ensure the production of qualified products.
Haohan Chromatography (Shandong) Application Technology Development Co., Ltd. has explored the determination method of small amounts of sulfides in food grade CO2 raw gas and established a gas chromatography analysis method for the determination of sulfides in carbon dioxide gas. This method has high precision, good accuracy, and a detection limit of 0.05 μ L/L has achieved good results in practical applications
Name: Sulfide specific capillary column
Model: HH Sulfide
Number: 20240413009
Specification: 60m * 0.32mm * 7um
*High operating temperature: 300 ° C
Separation: hydrogen sulfide, carbonyl sulfur, sulfur dioxide, thiophene, methyl mercaptan, methyl sulfide, ethyl sulfide, ethyl mercaptan, dimethyl disulfide, etc
Application: Separation of sulfides from food grade carbon dioxide
Features: High column efficiency and good separation
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