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Analysis of Free and Total Sulfites in Food by Ion Chromatography with Electrochemical Detection
Author(s) -
KIM H.J.,
KIM Y.K.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13122.x
Subject(s) - chemistry , chromatography , detection limit , elution , electrochemistry , extraction (chemistry) , ion chromatography , ion , electrode , organic chemistry
A sensitive and selective analytical technique for the determination of free and total sulfites in food was developed using ion chromatography with electrochemical detection. Free and total sulfites in three dehydrated foods were analyzed by extraction of the sulfites at pH 2.0 and 8.9, respectively, and separation on an anion exclusion column with 5 mM H 2 SO 4 , pH 2, solution as eluant. Using an electrochemical detector set at + 0.40 volts vs Ag/AgCl electrode, sulfites equivalent to 0.1 ppm SO 2 in the extract could be detected with detector response linear up to 6 ppm SO 2 .