The problem and improvement of colorimetric method for determination of sulfite in foods containing sulfur compounds

Journal of the Food Hygienic Society of Japan

Volumn 45, Issue 6, 2004, Pages 332-338

  Shimoi, Toshiko ^a   Ibe, Akihiro ^a   Tabata, Setsuko ^a   Suzuki, Jin ^a   Sadamasu, Yuki ^a   Yasui, Akiko ^a   Saito, Kazuo ^a  

^a TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH   (Japan)

Author keywords

Colorimetric method; Food containing sulfur compounds; Ion chromatography; Modified Rankine apparatus; Potassium iodate starch paper; Sodium azide; Sulfite

Indexed keywords

FOOD ADDITIVE; POTASSIUM IODATE; SODIUM AZIDE; SODIUM HYDROXIDE; STARCH; SULFITE; SULFUR DERIVATIVE; TRIETHANOLAMINE; ETHANOLAMINE DERIVATIVE; HYDROXIDE; HYDROXIDE ION; SULFUR DIOXIDE;

ANGIOSPERM; ARTICLE; CHEMICAL ANALYSIS; CHROMATOGRAPHY; COLORIMETRY; FOOD ANALYSIS; GARLIC; QUALITATIVE ANALYSIS; TITRIMETRY; CHEMISTRY; METHODOLOGY; SOLUTION AND SOLUBILITY;

ALLIUM; ALLIUM SATIVUM; LILIACEAE; MAGNOLIOPHYTA;

COLORIMETRY; ETHANOLAMINES; FOOD ADDITIVES; FOOD ANALYSIS; HYDROXIDES; LILIACEAE; SODIUM AZIDE; SOLUTIONS; SULFITES; SULFUR COMPOUNDS; SULFUR DIOXIDE;

EID: 17844402988     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.45.332     Document Type: Article

References (8)

1. Chris, L., Reaction to suinte. Consumer, 19, 17-20 (1985-1986).
2. Environmental Health Bureau, Ministry of Health and Walfare "Shokuhin Eisei Kensa Shishin", Japan Food Hygiene Association, 2003, p. 100-109.
3. Ito, Y., Toyoda, M., Suzuki, H., Iwaida, M., Studies on sulphites in foods with particular concern on their analyses. Shokuhin Eisei, 27, 808-824 (1977).
4. Shibata, T., Tsuji, S., Ito, Y., Miura, K., Obara, L., Adachi, T., Giga, T., Hamano, T., Mitsuhashi, Y., Aoki, N., Yamamoto, S., Mizuno, T., Iwaida, M., Tezuka, Y., Improvement of colorimetric microdetermination of sulfites in various foods by using the modified Rankine apparatus. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 31, 57-66 (1990).
5. Matsumoto, H., Ogawa, H., Suzuki, K., Suzuki, J., Saito, K., Determination of sulfite residues in foods by using the modified Rankine apparatus and HPLC. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 42, 329-334 (2001).
6. Pharmaceutical Society of Japan ed., "Eisei Shikenhou Chukai (Methods of analysis in health science) 1973", Tokyo, Kanehara Shuppan, 1973, p. 185-186.
7. Mouri, T., "Kinokorui No Flavor To Yakurisei [1]", New Food Industry, 18, 73-78 (1976).
8. Yamazaki, H., Ogasawara, Y., Sasaki, C., Yoshiki, M., Makino, K., Kishi, T., Kakiuchi, Y., Studies on formaldehyde in Lentinus edodes. Shokuhin Eiseigaku Zasshi (J. Food Hyg. Soc. Japan), 21, 165-170 (1980).