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EVS-EN 1988-2:2000

Foodstuffs - Determination of sulfite - Part 2: Enzymatic method

General information
Valid from 01.08.2000
Base Documents
EN 1988-2:1998
Directives or regulations
None
Standard history
Status
Date
Type
Name
01.08.2000
Main
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.
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