Foodstuffs - Determination of sulfite - Part 2: Enzymatic method

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.

Lebensmittel - Bestimmung von Sulfit - Teil 2: Enzymatisches Verfahren

Diese Europäische Norm legt ein enzymatisches Verfahren zur Bestimmung von Sulfit (ausgedrückt in Schwefeldioxid) in Lebensmittel fest. Andere schwefelhaltige Substanzen wie Sulfate, Sulfide oder Thiosulfate stören die Bestimmung nicht. Carbonylsulfitkomplexe reagieren wie freies Sulfit. Isothiocyanate, die z.B. in Senf vorkommen, stören die Bestimmung von Sulfit. Das Verfahren ist nicht anwendbar auf Kohl, getrockneten Knoblauch, getrocknete Zwiebeln, Ingwer, Lauch und Sojaproteine.

Produits alimentaires - Dosage des sulfites - Partie 2: Méthode enzymatique

La présente partie de norme spécifie une méthode enzymatique permettant de déterminer la concentration en sulfites, exprimée en dioxyde de soufre, des produits alimentaires. D'autres substances contenant du soufre, tels que des sulfates, des sulfures ou des hyposulfites, n'interfèrent pas dans l'analyse. Les complexes carbonyl-sulfites réagissent comme des sulfites libres. Les isothiocyanates, qui se forment par exemple dans la moutarde, perturbent l'analyse pour le dosage des sulfites. La méthode n'est pas applicable à l'ail séché, aux oignons séchés, au gingembre, aux protéines de soja, aux poireaux.

Živila - Določevanje sulfita - 2. del: Encimska metoda

General Information

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

Overview

EN 1988-2:1998 - Foodstuffs: Determination of sulfite - Part 2: Enzymatic method is a European Standard published by CEN that specifies an enzymatic analytical procedure for measuring sulfite levels in food. Results are reported expressed as sulfur dioxide (SO2). The standard defines the intended scope, key interferences, and cases where the enzymatic method is not applicable.

Key topics and requirements

  • Measurement principle: An enzymatic method for the quantitative determination of sulfite in foodstuffs (results as SO2).
  • Reporting unit: Sulfite content expressed as sulfur dioxide.
  • Selectivity / interferences:
    • Non-interfering substances: Other sulfur-containing compounds such as sulfate, sulfide and thiosulfate do not interfere with the enzymatic determination.
    • Reactive forms: Carbonyl–sulfite complexes are measured as free sulfites by this method (they react back to form detectable sulfite).
    • Known interferent: Isothiocyanates (for example, compounds occurring in mustard) interfere with the enzymatic assay and may bias results.
  • Limitations / exclusions: The method is not applicable to certain matrices including cabbages, dried garlic, dried onions, ginger, leeks and soy protein-these foods require alternative validated methods.
  • Scope definition: Applies to general foodstuffs where enzymatic sulfite determination is appropriate and validated.

Applications

  • Routine food safety testing and quality control to monitor sulfite preservative levels in processed foods and beverages.
  • Regulatory compliance testing where sulfite content must be declared or controlled according to regional food laws.
  • Supplier/industry QC for manufacturers using sulfiting agents or controlling residual sulfite in products.
  • Laboratory method selection: used to decide if enzymatic analysis is suitable for a particular food matrix, given the specified interferences and exclusions.

Who should use EN 1988-2:1998

  • Accredited food testing laboratories and analytical chemists.
  • Food manufacturers and ingredient suppliers performing in-house quality control.
  • Regulatory agencies and inspection bodies that assess sulfite/sulfur dioxide levels.
  • Researchers validating or comparing analytical methods for sulfur-containing compounds in foods.

Related standards

  • Other parts of the EN 1988 series and CEN/ISO standards covering sulfite/sulfur dioxide determination and general analytical methods for food products.
  • National or regional testing protocols that reference CEN enzymatic procedures.

Keywords: EN 1988-2:1998, sulfite determination, enzymatic method, foodstuffs, sulfur dioxide, sulfite testing, food analysis, sulfite interference.

Frequently Asked Questions

SIST EN 1988-2:1999 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Foodstuffs - Determination of sulfite - Part 2: Enzymatic method". This standard covers: 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.

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.

SIST EN 1988-2:1999 is classified under the following ICS (International Classification for Standards) categories: 67.050 - General methods of tests and analysis for food products. The ICS classification helps identify the subject area and facilitates finding related standards.

You can purchase SIST EN 1988-2:1999 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of SIST standards.

Standards Content (Sample)


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
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The SIST EN 1988-2:1999 standard provides a crucial framework for the determination of sulfite content in foodstuffs, specifically through an enzymatic method that expresses the results in terms of sulfur dioxide. Its scope is clearly defined, focusing on the accurate measurement of sulfites while ensuring that other sulfur-containing substances, such as sulfate, sulfide, and thiosulfate, do not interfere with the results. This precision is vital for food safety and quality assurance, as sulfites are commonly used as preservatives and must be monitored to comply with regulatory standards. A significant strength of this standard lies in the method's reliability and specificity. The enzymatic approach employed ensures that carbonyl-sulfite complexes are appropriately accounted for as free sulfites, thereby enhancing the accuracy of the measurement. Additionally, the standard provides a clear identification of the substances that can introduce interference, specifically noting isothiocyanates found in mustard. This proactive identification is essential for laboratories and food producers to avoid erroneous results during testing. However, the document does set limitations by stating that the method is not suitable for certain food items, including cabbages, dried garlic, dried onions, ginger, leeks, and soy protein. This clarity helps professionals in food analysis to select appropriate methods for different food products, ensuring that the testing is both relevant and effective for their specific applications. Overall, the SIST EN 1988-2:1999 standard stands out for its comprehensive approach to sulfite determination, making it an invaluable resource for food safety analysts and regulatory bodies alike.

SIST EN 1988-2:1999 표준 문서는 식품의 이산화황 함량을 결정하기 위한 효소적 방법을 명확히 규정하고 있습니다. 이 표준의 주요 강점은 이산화황 이외의 물질, 즉 황산염, 황화물, 또는 티오황산염 등의 방해 없이 정확한 측정을 가능하게 한다는 점입니다. 그래서 식품에서의 이산화황 농도를 신뢰성 있게 측정할 수 있는 기반을 제공합니다. 또한, 이 표준은 이산화황과 반응하는 카보닐-설파이트 복합체를 자유 이산화황으로 간주하여 작업의 간소화를 이루며, 이는 분석가가 더욱 정확한 결과를 도출할 수 있게 합니다. 그러나 겨자 속의 이소티오시아네이트와 같은 특정 물질이 측정에 영향을 미칠 수 있다는 점도 명확히 하여, 사용자가 주의해야 할 사항들을 제공합니다. 이 표준의 적용범위는 식품 분야에서 이산화황의 함량을 규명하는 데 있어 광범위하게 활용될 수 있으며, 특히 이산화황이 함유된 식품의 품질 관리와 안전성 확보에 중요한 역할을 합니다. 그러나 특히 양배추, 마른 마늘, 마른 양파, 생강, 대파, 그리고 대두 단백질과 같은 특정 식품에는 적용될 수 없다는 점은 유의해야 합니다. 결과적으로, SIST EN 1988-2:1999 표준은 이산화황 분석을 위한 효소적 접근 방식에서 과학적 정확성을 보장하며, 식품 안전성과 품질을 유지하는 데 필요한 필수적인 자료로 간주됩니다. 이 표준은 현대 식품 산업에서의 중요성과 관련성을 유지하며, 사용자들이 이를 통해 더 나은 품질 관리를 이끌어낼 수 있도록 돕고 있습니다.

SIST EN 1988-2:1999は、食品中の亜硫酸塩の定量に関するヨーロッパ規格であり、特に酵素法に焦点を当てています。この標準は、亜硫酸塩の含有量を二酸化硫黄として表現するための方法を詳細に定めており、食品業界における品質管理と安全性確保に貢献します。 この標準の強みは、亜硫酸塩の測定において、硫酸塩や硫化物、チオ硫酸塩といった他の硫黄含有物質が干渉しない点にあります。この特性により、正確かつ信頼性の高い結果を得ることができます。また、炭素yl-亜硫酸塩複合体が自由亜硫酸塩として反応するため、測定精度は高いと言えるでしょう。 一方、イソチオシアネートが含まれる食品（例：マスタード）では干渉が発生するため、注意が必要です。また、キャベツ、乾燥したニンニク、乾燥した玉ねぎ、生姜、リーキ、そして大豆タンパク質には適用できないという制限があります。このような知見は、標準の適用範囲を理解し、適切な使用を促進する上で重要です。 全体として、SIST EN 1988-2:1999は、食品の亜硫酸塩含有量をエンザイマティックに定量するための信頼できる指針を提供し、業界内での標準化を促進する重要な役割を果たします。そのため、食品業界に従事する事業者や研究者にとって、非常に関連性の高い標準と言えるでしょう。