Comparison of four different methods for the determination of sulfites in foods marketed in South Korea

Lim, Ho-Soo; Park, Sung-Kwan; Kim, So-Hee; Song, Sung-Bong; Jang, Su-Jin; Kim, Meehye

doi:10.1080/19440049.2013.857048

Cited by 13 publications

(9 citation statements)

References 24 publications

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“…Sample LC-MS/MS chromatogram for a 0.4 ppm of Na 2 SO 3 standard with both the chloroacetic acid surrogate and stable isotope internal standard. 98 (5) 102 (15) dried coconut 92 (6) 93 (3) 86 (7) 91 (4) 87 (8) crystallized ginger 96 (9) 95 (6) 103 (5) 99 (7) 109 (13) dried pineapple 90 (11) 96 (4) 102 (8) 95 (10) 105 (10) dried potato 88 (5) 87 (12) 89 (17) 94 (5) 93 (16) dried vegetable mix 92 (11) 89 (5) 89 (7) 91 (7) 87 (13) bamboo shoots 89 (10) 106 (9) 106 (7) 108 (5) 109 (16) white grape juice 104 (6) 100 (8) 98 (7) 109 (16) 97 7red wine vinegar 93 (9) 105 (11) 111 (6) 102 (4) 94 3molasses 93 (15) 105 (1) 104 (15) 105 (4) 115 (8) apricot jam 84…”

Section: Methods Comparisonmentioning

confidence: 99%

“…3,4 Similar guidance was adopted by other regulatory agencies including those in Europe, Canada, and Korea. [5][6][7] The FDA identified AOAC Official Method 990.28, 8 the optimized Monier-Williams (MW) method, as the required method for all regulatory analyses. This method allows for accurate determination of sulfites in most food products and requires readily available glassware and reagents.…”

Section: Introductionmentioning

confidence: 99%

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Development of a Liquid Chromatography–Tandem Mass Spectrometry Method for the Determination of Sulfite in Food

Robbins

Shah

MacMahon

et al. 2015

J. Agric. Food Chem.

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Sulfites are widely used food preservatives that can cause severe reactions in sensitive individuals. As a result, the U.S. FDA requires that sulfites be listed on the label of any food product containing >10 mg/kg (ppm) sulfite (measured as sulfur dioxide). Currently, the optimized Monier-Williams (MW) method (AOAC Official Method 990.28) is the most common approach for determining sulfite concentrations in food samples. However, this method is time-consuming and lacks specificity in certain matrices. An improved rapid, sensitive, and selective method has been developed using electrospray ionization (ESI) high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for the determination of sulfite in various food matrices. A total of 12 different types of foods were evaluated. These included dried fruits and vegetables, frozen seafood, sweeteners, and juices. The matrix is extracted with a buffered formaldehyde solution, converting free and reversibly bound sulfite to the stable formaldehyde adduct, hydroxymethylsulfonate (HMS). Extracts are prepared for injection using a C18 SPE cartridge to remove any lipophilic compounds. HMS is then separated from other matrix components using hydrophilic interaction chromatography (HILIC) and detected using multiple reaction monitoring (MRM). The method was validated at 5 concentrations in 12 food matrices. Accuracy data showed spiked recoveries ranging from 84 to 115% in representative foods. Six commercially available sulfited products were analyzed using the LC-MS/MS method, as well as the MW method, to determine if differences exist.

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Section: Methods Comparisonmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of a Liquid Chromatography–Tandem Mass Spectrometry Method for the Determination of Sulfite in Food

Robbins

Shah

MacMahon

et al. 2015

J. Agric. Food Chem.

View full text Add to dashboard Cite

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“…High‐performance liquid chromatography (HPLC) is widely used nowadays. HPLC coupled with multi‐wavelength spectrophotometer was used to analyze the free and total sulfites in foodstuffs (Lim et al, ; Pizzoferrato, Di, & Quattrucci, ). HPLC instruments, sometimes combined with preseparation treatments, were used to analyze the sulfites in fresh sausages, shrimps, grapes, dehydrated fruits and vegetables, and the results were similar to those obtained by traditional Monier‐Williams distillation method (Ni et al, ; Pizzoferrato, Quattrucci, & Di, ).…”

Section: Introductionmentioning

confidence: 99%

Establishing a method of HPLC involving precolumn derivatization by 2,2′‐dithiobis (5‐nitropyridine) to determine the sulfites in shrimps in comparison with ion chromatography

Yang

Zhou

Yang

et al. 2019

Food Science & Nutrition

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Although sulfites are widely used in shrimp processing, the contents of residual sulfite need to be strictly controlled due to their potential toxicity. In this paper, a novel method was developed for determination of the free and total sulfites in shrimps. Major procedures of the method includes separation of free and total sulfites with ultrasound‐assisted extraction and pH adjustment for 20 min, then a precolumn derivatization was conducted by 2,2′‐Dithiobis (5‐nitropyridine) and verified by LC‐MS, and finally HPLC coupled with an ultraviolet (UV) detector was carried out. Results indicated that the UV absorption wavelength shifted from 213 (sulfites) to 320 nm (new disulfide compounds), significantly reducing the interference of natural occurring compounds and solvents in the matrix. The standard curves exhibited a good linear range of 3.2–51.2 mg/L ( R 2 = 0.9996). The limit of detection (LOD) and limit of quantification (LOQ) were 0.3 and 1.0 mg/L, respectively. The contents of free and total sulfite in frozen shrimps were 26.58 ± 0.48 and 31.44 ± 0.83 mg/kg calculated by SO 2 , respectively. These were similar ( p > 0.05) to the data obtained by the method of ion chromatography. In conclusion, the new developed method has been proved to be a reliable and economic method for effective determination of free and total sulfites in the shrimps, and the method could be expanded in determination of the sulfites in other food products.

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“…При определении диоксида серы нужно учитывать, что консерванты могут реагировать с другими соединениями, например, с редуцирующими сахарами, меланоидинами, а также с различными карбонильными соединениями, образуя устойчивые соединения. Образующиеся в процессе исследования темноокрашенные растворы не дают возможности получать точные результаты при измерении диоксида серы йодометрическим методом [3][4][5][6].…”

Section: Introductionunclassified

Determination of sources of sulfur dioxide in confectionery

Кондратьев

Казанцев

Osipov

et al. 2019

Vestn. Voronež. gos. univ. inž. tehnol.

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Sulfur dioxide is used to ensure the safety of fruit raw materials and semi-finished products used for the production of confectionery. This preservative has allergenic properties. In accordance with the Technical Regulations of the Customs Union TR CU 022/2011 "Food products in terms of their labeling" the content of sulfur dioxide must be specified when labeling confectionery products, if its content exceeds 10 mg per kg. The definition of this preservative in raw materials, semi-finished products and confectionery in accordance with the current GOST 26811 “Confectionery. The iodometric method for determining the mass fraction of total sulfuric acid is often difficult because of the complexity of confectionery products, the formation of intensive staining of the solutions under study and the ability of sulfur dioxide to react with other components of the objects under study. Therefore, the task of developing methods with the optimization of the sample preparation stage of the samples under study, which allow one to fully determine sulfur dioxide in confectionery products, semi-finished products and raw materials, is relevant. The purpose of this work was to develop methods for determining sulfur dioxide in raw materials, semi-finished products and various names of confectionery products, as well as assessing the impact of these types of raw materials and semi-finished products on the content of sulfur dioxide in confectionery products. The results showed that sulfur dioxide is present in many raw materials. In mg per 1 kg of sugar in white sand from 1 to 9, molasses from 25 to 52, wheat flour from 9 to 15, starch from 3 to 17. In fruit raw materials from 5 to 545 mg per kg. In confectionery: marshmallow and marshmallow from 8 to 29, gingerbread from 6 to 25, biscuits from 0 to 16, chocolate from 8 to 13. Based on the data obtained, it can be concluded that the content of sulfur dioxide in raw materials and semi-finished confectionery products is a very wide range, which makes it necessary to control the quality of all raw materials entering the production. Sulfur dioxide, used as a preservative for fruit raw materials, can significantly increase the content of this allergen in confectionery made using such raw materials. Ensuring the level of sulfur dioxide less than 10 mg / kg is achieved using raw materials with low content of sulfur dioxide and technological methods.

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Comparison of four different methods for the determination of sulfites in foods marketed in South Korea

Cited by 13 publications

References 24 publications

Development of a Liquid Chromatography–Tandem Mass Spectrometry Method for the Determination of Sulfite in Food

Development of a Liquid Chromatography–Tandem Mass Spectrometry Method for the Determination of Sulfite in Food

Establishing a method of HPLC involving precolumn derivatization by 2,2′‐dithiobis (5‐nitropyridine) to determine the sulfites in shrimps in comparison with ion chromatography

Determination of sources of sulfur dioxide in confectionery

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