Sulphur Dioxide: Comparative Study of Three Analytical Methods and Determination in Malaysian Foods
The study was conducted in four phases. In the first phase, three methods of analysis were studied on eight different types of foods. The methods were (i) the Shipton's modification of the Monier-Williams' method or the Shipton method, (ii) the modified Rankine method, and (iii) the Iod...
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| Format: | Thesis |
| Language: | English English |
| Published: |
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/8394/1/FSMB_1998_14_A.pdf http://psasir.upm.edu.my/id/eprint/8394/ |
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| Summary: | The study was conducted in four phases. In the first phase, three methods of
analysis were studied on eight different types of foods. The methods were (i) the
Shipton's modification of the Monier-Williams' method or the Shipton method, (ii)
the modified Rankine method, and (iii) the Iodine distillation method. The eight types
of foods were meehoon, orange cordial, mashed potato (granule), pickled nutmeg,
strawberry jam, mayonnaise, orange juice and wine. Comparative studies showed that
the Iodine distillation method gave the highest mean values followed by the Shipton
and modified Rankine methods, and this was true for seven out of the eight types of
food studied. Recovery studies showed that the Shipton method was reliable for foods
with sulphur dioxide content of more than 50 ppm, namely meehoon, cordial, mashed
potato (granule) and pickled nutmeg. The second phase focussed on the study of methods for foods with less than 50
ppm, that is strawberry jam, mayonnaise, orange juice and wine. The methods were
(i) the Shipton method, and (ii) the Wedzicha method. Comparative studies showed
that results obtained by the Shipton method were higher than those obtained by the
Wedzicha method, and this was true for all the foods studied. From the recovery
studies, it was found that the Wedzicha method was the method of choice for foods
with less than 50 ppm of sulphur dioxide although it is also reliable for foods which
contain more than 50 ppm sulphur dioxide.
The correlation between the Shipton and Wedzicha methods were studied in
the third phase ofthe study. It was observed that the methods showed good correlation
for foods with sulphur dioxide content of more than 200 ppm, moderate correlation for
food with sulphur dioxide content of between 50 - 200 ppm and bad correlation for
food with sulphur content of less than 50 ppm.
The prevalence of sulphur dioxide in eighty-six types of foods were studied in
the last phase. It was found that 30.23% ofthe foods contravene the Food Regulations
1985 in the sulphur dioxide content. The estimate of the Daily Dietary Intake (DDI)
was calculated and it was much lower than the Acceptable Daily Intake (ADI) for
sulphur dioxide. |
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