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76 Analytical methods for food additives

8.4 References
1 Pearson’s Composition and Analysis of Foods 9 ed. Kirk R and Sawyer R. Longman
Scientific, Harlow (1989).
2 Foodstuffs – Determination of sulfite – Part 1: Optimized Monier–Williams method. BS
EN 1988–1:1998.
3 ‘AOAC Official Method 990.28. Sulfites in foods, optimized Monier–Williams method’,
AOAC Official Method of Analysis (2000) 47.3.43 p 29.
4 ‘Optimized Monier–Williams method for determination of sulfites in foods: collabora-
tive study’, Hillery B R, Elkins ER, Warner C R, Daniels D, Fazio T. J. Assoc. Off. Anal.
Chem (1989) 72(3), 470–475.
5 ‘Survey of sulphites determined in a variety of foods by the optimized Monier–Williams
method’, Daniels D H, Joe F L Jr, Warner C R, Longfellow S D, Fazio T, Diachenko
G W. Food Additives and Contaminants (1992) 9(4), 283–289.
6 Foodstuffs – Determination of sulfite – Part 2: Enzymatic method. BS EN 1988–2:1998.
7 ‘Enzymatic determination of sulfite in foods: NMKL Interlaboratory Study’, Edberg U.
Journal of AOAC International (1993) 76(1), 53–58.
8 ‘AOAC Official Method 987.04. Sulfites (total) in foods, differential pulse polaro-
graphic method’, AOAC Official Method of Analysis (2000) 47.3.42 p 27.
9 ‘Differential pulse polarographic determination of sulfites in foods: collaborative
study’, Holak W, Patel B. J. Assoc. Off. Anal. Chem (1987) 70(3), 572–578.
10 ‘AOAC Official Method 990.31. Sulfites in foods and beverages, ion exclusion
chromatographic method. Codex-Adopted-AOAC Method’, AOAC Official Method of
Analysis (2000) 47.3.46 p 33.
11 ‘Determination of sulfite in foods and beverages by ion exclusion chromatography with
electrochemical detection: collaborative study’, Kim H J. J. Assoc. Off. Anal. Chem
(1990) 73(2), 216–222.
12 ‘AOAC Official Method 990.29. Sulfites (total) in foods and beverages, flow injection
analysis method’, AOAC Official Method of Analysis (2000) 47.3.44 p 30.
13 ‘Determination of total sulfite in shrimp, potatoes, dried pineapple and white vine by
flow injection analysis: collaborative study’, Sullivan J J, Holligworth T A,Wekell
M M, Meo V A, Saba H H, Etemad-Moghadam A, Eklund C, Phillips J G, Gump B H.
J. Assoc. Off. Anal. Chem (1990) 73(1), 35–42.
14 ‘AOAC Official Method 990.30. Sulfites (free) in wines, flow injection analysis
method’, AOAC Official Method of Analysis (2000) 47.3.45 p 32.
15 ‘Determination of free (pH 2.2) sulfite in wines by flow injection analysis: collaborative
study’, Sullivan J J, Hollingworth T A, Wekell M M, Meo V A, Etemad-Moghadam A.
J. Assoc. Off. Anal. Chem (1980) 73(2), 223–225.
16 ‘A gas diffusion sequential injection system for the determination of sulphur dioxide in
wines’, Segundo M A, Rangel A O S S. Analytica Chimica Acta (2001) 427, 279–286.
17 ‘Determination of free and reversibly bound sulphite in foods by reverse-phase, ion-
pairing high performance liquid chromatography’, Warner C R, Daniels D H,
Fitzgerald M C, Joe F L Jr, Diachenko G W. Food Additives and Contaminants (1990)
7(5), 575–581.
18 ‘The determination of the sulphite content of some foods and beverages by capillary
electrophoresis’, Trenerry V C. Food Chemistry. (1996) 55(3), 299–303.
19 ‘Determination of sulfur dioxide content of grape skin extract and elderberry color by
capillary electrophoresis’, Hirata K, Ito K, Hirokado M, Uematsu Y, Suzuki K, Suzuki S,
Saito K. J. Food Hygienic Society of Japan (2000) 41(2), 144–148. [Japanese]
20 ‘Spectrophotometric determination of carbon dioxide and sulphur dioxide in wines by
flow injection’, Atanassov G, Lima R C, Mesquita R B R, Rangel A O S S , Toth I V.
Analusis (2000) 28(1), 77–82.
21 ‘Direct determination of total SO in musts and wines by vapour phase Fourier transform
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