On the combination of sulphite with food ingredients (aldehydes, ketones and sugars). II. |
| |
| Authors: | Tadao Adachi Hiroko Nonogi Tazu Fuke Makiko Ikuzawa Koichi Fujita Tetsuo Izumi Takashi Hamano Yukimasa Mitsuhashi Yukio Matsuki Hideyo Suzuki Masatake Toyoda Yoshio Ito and Masahiro Iwaida |
| |
| Affiliation: | (1) Osaka Branch, Japan Food Research Laboratories, Toyotsu 3-1, Suita, Osaka, Japan;(2) Central Research Institute, Suntory Ltd., 1-1, Wakayamadai, Shimamoto-cho, Mishima-gun, Osaka, Japan;(3) Public Health Institute of Kobe City, Kano-cho 1-5, Ikuta-ku, Kobe, Japan;(4) Osaka Branch, National Institute of Hygienic Sciences, 6, Hoenzaka-cho, Higashi-ku Osaka, Japan |
| |
| Abstract: | Summary Three kinds of combined sulphites (bisulphite adducts of acetaldehyde, pyruvic acid and D-mannose), different in combination strength, were prepared to provide a model system for comparative studies on the accuracy of several determination methods for combined sulphites. The purity of the combined sulphites, obtained either as crystals or amorphous powder, was shown to be not less than 99%.Five methods, formerly applied on the determination of residual sulphites in foods, were subjected to the determination of these combined sulphites. A modified Monier-Williams method, iodimetry and distillation-colorimetry were effective for the determination of combined sulphite, whilst a microdiffusion method and direct colorimetry (by use of mercuric chloride) were shown to be inadequate for the determination of combined sulphite.Three combined sulphites were shown to be produced by the reaction between free sulphite and acetaldehyde, pyruvic acid or D-mannose at room temperature within a short time in the weak acid to slightly alkaline pH range. About 50% of combined sulphite were produced by the reaction of equimolar amounts of sodium bisulphite and acetaldehyde or pyruvic acid.
Über die Bindung des Sulfits an Lebensmittelbestandteilen (Aldehyde, Ketone und Zucker). II. Zusammenfassung Es wird die Darstellung der Bisulfit-Anlagerungsverbindungen von Acetaldehyd, Brenztraubensäure undd-Mannose beschrieben. Die Reinheit der gen. Verbindungen beträgt 99%.fünfAn Hand dieser Verbindungen wird überprüft, welche von fünf Standardmethoden zur Sulfitbestimmung in Lebensmitteln für die Bestimmung des gebundenen Sulfits geeignet ist. Hierbei ergeben die abgeänderte Monier-Williams-Methode, die Jodometrie und die Wasserdampfdestillation/Colorimetrie befriedigende Ergebnisse, während die Mikrodiffusion und die direkte Colorimetrie ungeeignet erscheinen.Die gen. Anlagerungsverbindungen bilden sich bei Zimmertemperatur im schwach sauren bis schwach alkalischen Milieu innerhalb kurzer Zeit. In einer äquimolaren Lösung aus Acetaldehyd bzw. Brenztraubensäure und Natriumhydrogensulfit liegt nach kurzer Zeit 50% des Sulfits als Anlagerungsverbindung vor.
Studies on the Analyses of Sulphites in Food (II) |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
