Validation of the Biofish-300 SUL Enzymatic Biosensor for the Detection of Sulfite in Crustacean

Journal of AOAC International
Sandra Salleres AlonsoSneh Bhandari

Abstract

Background: Sulfites are some of the oldest and most widespread preservatives in our food supply. They are food additives that have antioxidant properties, but they are also recorded as allergens by the main international regulatory bodies on food safety because of their adverse health effect. Hence, sulfites maximum concentration in foodstuff is regulated and they must be ensured by the agro-food processing industries. The most widely used technique for the quantification of sulfites is the Modified Monier-Williams (AOAC Official Method 990.28). Objective: In this method, SO₂ is released from sulfites and some bound compounds when the sample is mixed with an acid (normally hydrochloric acid, but sometimes phosphoric acid) and heated. The SO₂ is distilled using a stream of nitrogen gas, which carries the gaseous SO₂ into an absorbing solution of hydrogen peroxide (H₂O₂) where it is oxidised to sulphuric acid. The amount of SO₂ distilled into the H₂O₂ is determined by titration with 0.1M sodium hydroxide. Apart from being time consuming (at least 2 h) and the usage of toxic solvents, the method presents some other disadvantages that make it inappropriate as a routine-control technique for the agro-food industry. Hence, the indus...Continue Reading

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