Über den Einfluß der Verbindungsbildung zwischen schwefliger Säure und Kohlenhydraten auf die SO2-Bestimmung

✍ Scribed by Dr. W. Nierle; Prof. Dr. H. Thaler; Dr. H. D. Ocker

• Publisher: John Wiley and Sons
• Year: 1970
• Tongue: English
• Weight: 904 KB
• Volume: 22
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/star.19700221102

✦ Synopsis

The Influence of the Reaction Products between SO, and Carbohydrates on the Determination of SO,. It was found, that the decrease in chemically detectable SOE in stored sugar solutions under mild conditions (room-temperature and 60 "C) is partially influenced by the formation of several reaction products, which prevent SO, being set free. Under these conditions fructose and sucrose do not react with SO,. Maltose forms reaction prodwcts more readily than glucose. Reaction products of glucose and SO, particularly are acids. I t was found, that these reaction products exist with and without sulfur. The amount of reaction products is very small. Methods for determination of SO, were compared. It was found, that the amount of re-detectable SO, decreases with increase in sugar concentration. A method is proposed for the rapid determination, at the same time being acceptable for quality control. I t was shown, that a colorimetric method f o r determination o f SO, in starch products with small amounts o f SO, is more exact and needs time less than the Monier-Elliams method.