AN54: Determination of Total and Free Sulfite in Foods and Beverages

Instrument Type: IC

In the food and beverage industries, sulfing agents have been used as preservatives to prevent microbial spoiling and browning reactions in a wide variety of food and beverage products. The U.S. Food and Drug Administration (FDA) requires labiling of any food or beverage containing a sulfite concentration > 10 ppm. This application describes an imporved ion-exclusion chromatography with pulsed amperometric detection method for the determination of total and free sulfite in foods and beverages.