Description
This is a simple enzymatic method for the quantitative determination of sulphite in foodstuffs. The method is applicable to a large number of foods, e.g. wine, beer, fruit, juices, dried fruit, spices, chips and minced meat. Liquid foods can be used directly for the assay. In some cases the pH of the sample must be adjusted and it may be necessary to filter the sample. Solid foodstuffs fare homogenised and extracted with water at 60°C for 5 min.
The method has been validated in a collaborative study:
Enzymatic Determination of Sulfite in Foods: NMKL Interlaboratory Study. Ulla Edberg and Collaborators. Journal of AOAC INTERNATIONAL, Volume 76, Issue 1, 1 January 1993, Pages 53–58, https://doi.org/10.1093/jaoac/76.1.53