バイオセンサ法による西ヨーロッパ産ワインビネガー中の残存亜硫酸の測定法の検討

概要

論文の詳細を見る
Determination of total sulfite in wine vinegar was attempted by the microbial sensor method. The recovery of added sulfite (30 μg/ml) from four samples of wine vinegar was more than 90%. The modified Rankine's titration method of determining sulfite was difficult to apply in wine vinegar because of influence of acetic acid in wine vinegar. The microbial sensor method was hardly affected by acetic acid as the modified Rankine's colorimetric method was. The total sulfite values determined by the microbial sensor method coincided with those obtained by the modified Rankine's colorimetric method. Determination of sulfite by the microbial sensor method was stabler than that of the modified Rankine's colorimetric method. Since the microbial sensor method needs no preparation of reagents just before measurement and the measurement time is about 20 minutes, this method was useful for determining the total sulfite in wine vinegar.
日本食品化学学会の論文
1996-10-14