Determination of sulfite in foods and beverages by ion exclusion chromatography with electrochemical detection: collaborative study.
A liquid chromatographic (LC) method for determination of total sulfite in foods and beverages by alkali extraction followed by ion exclusion chromatographic separation and electrochemical detection (IEC-EC) was collaboratively studied by 9 laboratories. Blind duplicate samples of starch, diluted lemon juice, wine cooler, dehydrated seafood, and instant mashed potatoes were analyzed without spiking and with added sulfite at 2 levels. The initial sulfite levels varied from 0 to 384 ppm SO2, and the levels added varied from 10 to 400 ppm. The initial sulfite levels determined by the IEC-EC method and the Monier-Williams method were in good agreement. Recovery of added sulfite by the IEC-EC method was generally higher than that by the Monier-Williams method. Within-laboratory repeatability (RSDr) for the IEC-EC method varied from 4.4 to 26.0%, and overall reproducibility (RSDR) varied from 8.5 to 39.3%. The collaborators found the method to be fast, sensitive, and easy to use, which makes it a useful alternative to the Monier-Williams method. The method has been adopted official first action.
Kim
H J
HJ
U.S. Army Natick Research, Development and Engineering Center, MA 01760.
D000818:Animals; D001628:Beverages / Q000032:analysis*; D055598:Chemical Phenomena; D002621:Chemistry; D002850:Chromatography, Gel; D004563:Electrochemistry; D005399:Fishes; D005504:Food Analysis; D005638:Fruit / Q000032:analysis; D007202:Indicators and Reagents; D008460:Meat / Q000032:analysis; D013213:Starch / Q000032:analysis; D013447:Sulfites / Q000032:analysis*; D014675:Vegetables / Q000032:analysis; D014920:Wine / Q000032:analysis
D007202:Indicators and Reagents; D013447:Sulfites; D013213:Starch