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Chemistry of sulphiting agents in food

 

作者: B. L. Wedzicha,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1992）
卷期: Volume 9, issue 5  

页码: 449-459

 

ISSN:0265-203X

 

年代: 1992

 

DOI:10.1080/02652039209374097

 

出版商: Taylor & Francis Group

 

关键词: sulphur dioxide;sulphite;browning;Maillard reaction;food additive;beverages;dehydrated food

 

数据来源: Taylor

 

摘要:

The main reason for the reactivity of sulphites in food is the nucleophilicity of the sulphite ion. The factors which determine the activity of this nucleophile are summarized and critically evaluated for concentrated systems, e.g. dehydrated foods. The distinction between free and bound sulphite is explained, and reversible binding of the additive in beverages and dehydrated foods is discussed with reference to simple theory of chemical equilibrium.

 

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