Page 146 - Analytical method for food addtives

E220–8: Sulphites 91

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Method applied to 10 commercial colours. SO 2 detected in
RSD lower than 4.5 % for SO 2 determination were found.
Simultaneous determination manifold is applicable in the
5 grape skin extracts at levels of 38.4–944 µg/g. Values
extract were 86–104 %. Quantitative limit was 15 µg/g.
determined by CE and colorimetry in good agreement
The instrument repeatability of the CE procedure was
g/L of SO 2 ppm SO 2 . RSD 1.1 % (n=3) for 1 mL must sample. Results obtained for natural wine and Analysis of variance disclosed a significant difference among the total SO 2 content in grape juices determined by five methods. Each method showed limits in relation of their

Level of detection was 5 mg/kg satisfactory CV % 1.4–8.5 for 5–50 µg/mL standard. Recoveries of SO 2 25–1000 µg/g added to grape skin concentration range of 0.05–0.3 Limit of detection = 34 must compared well with those obtained using an iodimetric reference method ability to release combined SO 2

Precision of method established and applied to real samples Precision of method established and applied to real samples Precision of method established and applied to real samples Precision of method established and applied to real samples Established methods applied to grape juice samples

Foods and beverages Grape skin extract and elderberry colour Wines Musts and wines Grape juice

Capillary electrophoresis Capillary electrophoresis FIA FTIR Comparison of 5 methods