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Survey of sulphites determined in a variety of foods by the optimized Monier‐Williams method

 

作者: DanielH. Daniels,   FrankL. Joe,   CharlesR. Warner,   SeanD. Longfellow,   Thomas Fazio,   GregoryW. Diachenko,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1992）
卷期: Volume 9, issue 4  

页码: 283-289

 

ISSN:0265-203X

 

年代: 1992

 

DOI:10.1080/02652039209374074

 

出版商: Taylor & Francis Group

 

关键词: sulphites;Monier‐Williams;sulphur dioxide;survey;foods

 

数据来源: Taylor

 

摘要:

A survey of sulphite levels in a variety of foods including dried fruit, dried mashed potatoes, shrimp, canned mushrooms and fruit juices has been conducted. The levels found ranged from 0 ppm in orange juice to 3722 ppm as sulphur dioxide in dried fruit. The foods were analysed by the optimized Monier‐Williams procedure.

 

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