Über den Einfluß der Verbindungsbildung zwischen schwefliger Säure und Kohlenhydraten auf die SO 2 ‐Bestimmung

The Influence of the Reaction Products between SO 2 and Carbohydrates on the Determination of SO 2 . It was found, that the decrease in chemically detectable SO 2 in stored sugar solutions under mild conditions (room‐temperature and 60°C) is partially influenced by the formation of several reaction products, which prevent SO 2 being set free. Under these conditions fructose and sucrose do not react with SO 2 . Maltose forms reaction products more readily than glucose. Reaction products of glucose and SO 2 particularly are acids. It was found, that these reaction products exist with and without sulfur. The amount of reaction products is very small. Methods for determination of SO 2 were compared. It was found, that the amount of re‐detectable SO 2 decreases with increase in sugar concentration. A method is proposed for the rapid determination, at the same time being acceptable for quality control. It was shown, that a colorimetric method for determination of SO 2 in starch products with small amounts of SO 2 is more exact and needs time less than the Monier‐Williams method.