Sulfite (SO2) is an enzymatic test for the determination of sulfurous acid (“total SO2“) in foodstuffs and other materials through an UV method.

For in vitro use only.

General Information:

Sulfur dioxide, sulfurous acid and its salts (sulfites) occur in very low concentrations in nature. However, they have been used for a very long time in the industrial production of foodstuffs (“sulfurating”). Sulfur dioxide is widely used as a preservative in the food industry, for example for fish and seafood products, in order to prevent microbial spoilage (E220 to E228). The use of sulfite in the production of wine belongs to the most important techniques in order to improve stability and taste of wine. However, sulfite is regarded as being poisonous for cells: in metabolism, it is rapidly oxidized and excreted. The sulfite content in foodstuffs is legally prescribed for certain foodstuffs in a number of countries and since sulfite is also an allergen, the content has often to be declared on the label because of sulfite intolerance in some individuals. For example, a limit value of 10 mg/L exists for juices.

Test Format: Test combination for 31 determinations

Wavelength: 340 nm

Temperature: 20-25 °C

Sample Solution: 0.6-30 μg sulfite per assay (in 0.100-2.000 mL sample volume)