Reevaluation of Monier-Williams method for determining sulfite in food
The Monier-Williams distillation procedure has a long history of successful use for determining sulfite in fruit products and wine; however, a systematic evaluation of its accuracy and precision with other food matrices has not been undertaken. The authors found that Monier-Williams distillation yielded >90% recovery of sulfite added to foods such as table grapes, hominy, dried mangoes, and lemon juice. Less than 85% recovery was obtained with broccoli, soda crackers, cheese-peanut butter crackers, mushrooms, and potato chips. These results may, in fact, accurately reflect the residual levels of sulfite if a portion of the sulfite undergoes irreversible reaction with some food components. Analysis of commercial food products gave sulfite levels as 25 ppm in cream sherry.
- Research Organization:
- Food and Drug Administration, Washington, DC
- OSTI ID:
- 7130182
- Journal Information:
- J. Assoc. Off. Anal. Chem.; (United States), Vol. 69:1; Conference: 97. AOAC annual international meeting, Washington, DC, USA, 3-6 Oct 1983
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
ORGANIC
PHYSICAL AND ANALYTICAL CHEMISTRY
60 APPLIED LIFE SCIENCES
FOOD
QUANTITATIVE CHEMICAL ANALYSIS
SULFITES
ACCURACY
APPLES
BEVERAGES
DISTILLATION
EVALUATION
FRUITS
GRAPES
LEMONS
MANGOES
MUSHROOMS
QUANTITY RATIO
RESIDUES
VEGETABLES
CHEMICAL ANALYSIS
FUNGI
OXYGEN COMPOUNDS
PLANTS
SEPARATION PROCESSES
SULFUR COMPOUNDS
400102* - Chemical & Spectral Procedures
553000 - Agriculture & Food Technology