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
17-Feb-1998
Withdrawal Date
30-Aug-1998
ICS
67.040 - Food products in general
Technical Committee
CEN/TC 275 - Food analysis - Horizontal methods
Drafting Committee
CEN/TC 275 - Food analysis - Horizontal methods
Current Stage
9093 - Decision to confirm - Review Enquiry
Start Date
09-Nov-2023
Completion Date
14-Apr-2025
Ref Project
SIST EN 1988-2:1999 - 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

EN 1988-2:1998 is a standard published by the European Committee for Standardization (CEN). 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.

EN 1988-2:1998 is classified under the following ICS (International Classification for Standards) categories: 67.040 - Food products in general. The ICS classification helps identify the subject area and facilitates finding related standards.

EN 1988-2:1998 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.

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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