US EPA

1710791 

Journal Article 

Determination of sulfur dioxide content of grape skin extract and elderberry color by capillary electrophoresis 

Hirata, K; Ito, K; Hirokado, M; Uematsu, Y; Suzuki, K; Suzuki, S; Saito, K 

2000 

1 

Shokuhin Eiseigaku Zasshi / Journal of the Food Hygienic Society of Japan
ISSN: 0015-6426
EISSN: 1882-1006 

41 

2 

144-148 

WOS:000086762700008 

A rapid and simple method of determination of the sulfur dioxide content from residual sulfite in natural food color such as grape skin extract and elderberry color by capillary electrophoresis (CE) was developed.



After distillation for 22 minutes under bubbling nitrogen gas by using a modified Rankine apparatus, the sulfite in samples was converted to sulfur dioxide. The sulfur dioxide was trapped in a 0.6% hydrogen peroxide solution as sulfuric acid. The sulfate ion was determined by CE using a 80.5 cm fused silica capillary column with a buffer for organic acid pH 5.6, with indirect UV detection at 240 nm against the reference at 200 nm. The recoveries of sulfur dioxide 25 similar to 1,000 mu g/g added to grape skin extracts and elderberry colors were 86 similar to 104% and the quantitative limit was 15 mu g/g.



The proposed method was applied to 10 commercial food colors. Sulfur dioxide was detected in 5 grape skin extracts at levels of 38.4 similar to 944 mu g/g, but was not detected in 5 elderberry colors. The values determined by CE and colorimetry were in good agreement. 

sulfur dioxide; sulfite; sulfate ion; capillary electrophoresis; modified Rankine apparatus; grape skin extract; elderberry color