SIST EN 1988-2:1999

• Abstract:

  This European Standard specifies an enzymatic method for the determination of the sulfite content, expressed as sulfur dioxide, in foodstuffs. Other sulfur-containing substances such as sulfate, sulfide or thiosulfate do not interfere with the determination. Carbonyl-sulfite complexes react as free sulfites. Isothiocyanates occuring in, e.g. mustard interfere with the determination. The method is not applicable to cabbages, dried garlic, dried onions, ginger, leeks and soy protein.

• Status: Published
• Publication Date: 30-Apr-1999
• ICS: 67.050 - General methods of tests and analysis for food products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 01-May-1999
• Due Date: 01-May-1999
• Completion Date: 01-May-1999
• Ref Project: EN 1988-2:1998 - Foodstuffs - Determination of sulfite - Part 2: Enzymatic method

• Refers: SIST EN ISO 3696:1998 - Water for analytical laboratory use - Specification and test methods (ISO 3696:1987)
• Effective Date: 28-Jan-2026

SIST EN 1988-2:1999 is a Slovenian standard adopted from EN 1988-2:1998. It specifies an enzymatic method for determining sulfite in foodstuffs, with results expressed as sulfur dioxide. In practice, it is the reference to use when a laboratory needs a defined test for sulfite in foods and needs to know which substances interfere with the result.

What does SIST EN 1988-2:1999 specify?

SIST EN 1988-2:1999 specifies an enzymatic analytical method for measuring sulfite content in foodstuffs. The result is expressed as sulfur dioxide, which gives a common reporting basis for laboratory results and product specifications.

The method is intended for foodstuffs and includes clear applicability limits. Sulfate, sulfide and thiosulfate do not interfere with the determination, while carbonyl-sulfite complexes are treated as free sulfites. Isothiocyanates, such as those found in mustard, interfere with the determination. The method is not applicable to cabbages, dried garlic, dried onions, ginger, leeks and soy protein.

What are the key requirements of SIST EN 1988-2:1999?

SIST EN 1988-2:1999 requires an enzymatic method for sulfite determination. For laboratories, that means the result comes from a defined enzyme-based analytical approach rather than from a general chemical screening method.

The standard measures sulfite content expressed as sulfur dioxide. This matters because reporting in sulfur dioxide keeps results comparable across products, contracts and regulatory checks.

The method distinguishes between substances that do and do not affect the test. Sulfate, sulfide and thiosulfate do not interfere, so their presence does not need to be treated as a positive sulfite result. In practice, this helps analysts avoid over-reporting sulfite in foods that contain other sulfur compounds.

Carbonyl-sulfite complexes react as free sulfites. For users, this means the method captures sulfite tied up in those complexes as part of the measurable sulfite fraction, which can affect the reported result.

Isothiocyanates interfere with the determination. This is important for foods with mustard-related compounds, because the analyst must consider possible bias in the test result.

The method is not applicable to cabbages, dried garlic, dried onions, ginger, leeks and soy protein. In practice, users should not select this method for those matrices and should choose another validated approach instead.

The standard is limited to foodstuffs. That makes it a laboratory method for food analysis, not a general-purpose method for environmental, industrial or clinical samples.

What terms does SIST EN 1988-2:1999 define?

Sulfite - In this standard, sulfite is the analyte being measured in foodstuffs.

Sulfur dioxide - The standard expresses sulfite content as sulfur dioxide, so reported results use a common reference form.

Carbonyl-sulfite complexes - These are treated by the method as free sulfites, so they contribute to the measured result.

Isothiocyanates - These compounds, found for example in mustard, interfere with the determination.

Foodstuffs - The standard applies to foods as analytical samples.

Enzymatic method - The test is based on enzyme-mediated measurement rather than a non-enzymatic chemical reaction.

Who uses SIST EN 1988-2:1999?

SIST EN 1988-2:1999 is used by food testing laboratories, quality control teams in food manufacturing, and buyers or specification writers who need a defined sulfite test method. It is also relevant to inspectors and other technical staff who compare sulfite results across different products.

In practice, users apply it when they need to confirm sulfite content, support product specification checks, or document analytical results in a consistent way. The matrix limitations matter for sample selection, because the standard should only be used where the food type fits its stated scope.

What changed in SIST EN 1988-2:1999 from the previous edition?

SIST EN 1988-2:1999 is the Slovenian identical adoption of EN 1988-2:1998.

What does the SIST EN 1988-2:1999 document contain?

SIST EN 1988-2:1999 contains the formal method for enzymatic determination of sulfite in foodstuffs, together with the scope and the stated interference behavior. That gives laboratories the basis for deciding whether the method fits a sample and how to interpret compounds that may affect the result.

The document is meant for analytical work, so its content supports testing and reporting rather than product design. Its practical value is in defining what the method measures, what it ignores, and where it should not be used.

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Lebensmittel - Bestimmung von Sulfit - Teil 2: Enzymatisches VerfahrenProduits alimentaires - Dosage des sulfites - Partie 2: Méthode enzymatiqueFoodstuffs - Determination of sulfite - Part 2: Enzymatic method67.050Splošne preskusne in analizne metode za živilske proizvodeGeneral methods of tests
...