Determination of sulfite in foods by headspace liquid chromatography
Sulfite was determined in a variety of foods by liquid chromatography (LC) after the samples were mixed with a solution containing mannitol, FeSO/sub 4/, and Na/sub 2/HPO/sub 4/, adjusted to pH 11, and left to stand for 15 min at room temperature. An aliquot of the mixture was placed in a headspace vial and mixed with 50% H/sub 3/PO/sub 4/. After 15 min, a portion of the headspace was removed with a syringe containing LC mobile phase without acetonitrile. The syringe was shaken and an aliquot of the solution was analyzed on an anion exchange column with a mobile phase of 0.03M methane sulfonate (pH 10.8) containing 5% acetonitrile. Sulfite was detected amperometrically (glassy carbon electrode) at +0.7 V. The method was successfully compared to the FDA-modified Monier-Williams procedure for a variety of foods. Minimum detectable levels were about 1 ..mu..g/g, based on a 15 g sample.
- Research Organization:
- Bureau of Chemical Safety, Ottawa, Ontario (Canada)
- OSTI ID:
- 7052563
- Journal Information:
- J. Assoc. Off. Anal. Chem.; (United States), Vol. 71:5
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
60 APPLIED LIFE SCIENCES
SULFITES
LIQUID COLUMN CHROMATOGRAPHY
FOOD
ION EXCHANGE CHROMATOGRAPHY
MEASURING METHODS
CHROMATOGRAPHY
OXYGEN COMPOUNDS
SEPARATION PROCESSES
SULFUR COMPOUNDS
560300* - Chemicals Metabolism & Toxicology
553000 - Agriculture & Food Technology