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. Carbonal-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. It has been shown that the analysis of isolated soy protein leads to false positive results.
DS/EN 1988-2:1998 history
2013DS/EN ISO/IEC 19788-2:2013 Information technology - Learning, education and training - Metadata for learning resources - Part 2: Dublin Core elements
1998DS/EN 1988-2:1998 Foodstuffs - Determination of sulfite - Part 2: Enzymatic method