학술논문
Reevaluation of Monier-Williams method for determining sulfite in food
Document Type
Conference
Author
Source
J. Assoc. Off. Anal. Chem.; (United States); 69:1; Conference: 97. AOAC annual international meeting, Washington, DC, USA, 3-6 Oct 1983
Subject
Language
English
Abstract
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.