VI EN

Simplified sulfite determination in foods and beverages with ion chromatography

Metrohm has developed two optimized methods to determine sulfite in food and beverage matrices with ion chromatography using amperometric and conductivity detection. These methods make the determination of sulfite simpler, more efficient, and more cost-effective.

Benefits of IC using amperometric detection:

  • High sensitivity for accurate quantification at 0.2 mg/kg
  • Suitable for a wide range of foodstuffs, including darker foods
  • Good signal stability and repeatability of results
  • Automated electrode cleaning method (patent filed) eliminates time-intensive manual cleaning steps and prolongs electrode lifetime

Benefits of IC using conductivity detection:

  • Precise quantification at 10 mg/kg and for higher sulfite concentrations in foods with low organic load
Food and beverage industry: QC of wine

Learn more about the optimized methods for simpler sulfite determination!

This free white paper outlines the chemical properties of sulfite in foods and the official regulations concerning this widely used additive, it explains historical determination methods such as the Monier-Williams method and their disadvantages, and it gives a detailed overview of two optimized sulfite determination methods (IC with amperometric and conductivity detection).

Download free white paper

The benefits of ion chromatography (IC) for quality control in the food and beverage industry

Food and beverage analysis is challenging – not just because of the large number of analytes that must be monitored in compliance with the national and international norms and standards but also due to the matrix of many foodstuffs themselves. Ion chromatography has developed into a standard method for food and beverage analysis addressing these challenges:

  • IC is an easy-to-use and highly robust analytical technique
  • IC can quantify multiple components in a single run
  • IC offers automated inline sample preparation such as dialysis, filtration, and dilution that help you save time and reduce error-prone and time-consuming manual steps to a minimum

IC vs. other analytical techniques

  • HPLC, wet chemical, and derivatization methods frequently involve toxic and biological active chemicals. Exposure to lab staff and waste disposal make these analytical techniques risky and costly. ​IC is safe and does not produce chemical waste. Advanced technologies such as STREAM (Suppressor Treatment Reusing Eluent After Measurement) or microbore columns help to reduce chemical consumption to a minimum.​
  • Hyphenated techniques (e.g., GC-MS, LC-MS/MS) are powerful and very complex. However, they suffer from high operating costs, as expensive gases or pre-analytical derivatization steps and operation by experts are required.​ IC is a straightforward, compact, and direct technique, profiting from ease-of-use as well as lower instrument and operating costs.​

How Metrohm IC can help

Metrohm IC stands for robust instruments, Swiss-made quality, and global support. Furthermore, Metrohm IC offers multiple automated inline sample preparation techniques for simplified food and beverage analysis: Inline Ultrafiltration, Inline Dialysis, Inline Dilution, Inline Extraction, Inline Matrix Elimination, Inline Preconcentration, Inline Degassing, Intelligent Partial Loop Injection.