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- Publisher
- Emerald Publishing
- Copyright
- Copyright © Emerald Group Publishing Limited
- ISSN
- 0007-070X
- DOI
- 10.1108/eb011187
- Publisher site
- See Article on Publisher Site
Abstract
After reviewing the literature upon the subject, the author observes It is apparent that the determination of sulphur dioxide in most foods, in the amounts in which it is usually present as a preservative, does not present any special difficulties. When simple titration methods, either direct or after distillation, cannot be applied, distillation into bromine, iodine, or hydrogen peroxide solution, followed by gravimetric determination as barium sulphate, will always give accurate results, provided that certain precautions are taken. The most important points are i to ensure that the whole of the sulphur dioxide has been separated from combination with aldehydes, sugars, etc., and has been driven over into the distillate, ii to prevent oxidation of sulphur dioxide during distillation, and iii to correct the results for volatile sulphur compounds oxidized to sulphuric acid in the distillate.
Journal
British Food Journal – Emerald Publishing
Published: Jun 1, 1927