Determination of Added Sulfites in Dried Garlic with a Modified Version of the Optimized Monier-Williams Method

The optimized Monier-Williams method is slightly modified so that it could be applied for determining sulfite content in dried garlic. Dried garlic sample is directly acidified in a reactor at a pH below 3. At this pH level, the alliinase enzyme activity is irreversibly blocked, and the sulfur-conta...

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Veröffentlicht in:	Journal of AOAC International 2007-07, Vol.90 (4), p.1090-1097
Hauptverfasser:	Lafeuille, J.L, Lefevre, S, Achouri, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Buffers Carbon-Sulfur Lyases - chemistry chemical composition Chemical properties Chemistry Techniques, Analytical - methods dried herbs enriched foods False Positive Reactions Food Food additives Food Analysis - methods Food industries Fundamental and applied biological sciences. Psychology Garlic Garlic - metabolism Hydrogen-Ion Concentration Identification and classification Methods Models, Chemical Reproducibility of Results Spices Sulfinic Acids - chemistry Sulfites Sulfites - analysis Sulfites - chemistry Sulfur Dioxide - analysis Sulfur Dioxide - chemistry Temperature Testing thiosulfates Thiosulfates - chemistry Water - chemistry
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