Sulphur Dioxide in Packaged Food

The application gives the method for determination of Sulphur Dioxide in pakaged food using spectrometry. In this method a yellow colored complex is formed with pararosaniline dye. 

How is concentration of Sulphur dioxide measured?

Sulphur dioxide acts as antioxidant and antimicrobial agent and is used as a preservative in food and beverages industries. Studies showed that the excess inhalation or consumption of sulphur dioxide might induce asthma.

Sulphur dioxide is absorbed by sodium tetrachloro mercurate resulting in the formation of stable dichlorosulfitomercurate complex. This complex on reaction with pararosaniline dye (Basic Red 9, or C.I. 42500) and formaldehyde results in a yellow colored complex. The yellow color intensity of this complex is proportional to the amount of sulphur dioxide present in the sample. Thus, the SO2 concentration can be determined by measuring the absorption at 550 nm using a METTLER TOLEDO UV/Vis Excellence spectrophotometer.

This application note includes:

• Introduction
• Sample Preparation and Procedures
• Solutions and Chemicals
• Instruments and Accessories
• Method in Detail
• Results and Remarks

And method files (.lmt and .xml) for direct import and implementation on the instrument.