Determination of Natural Contents of Total Sulfites in Fruits and Vegetables by Ion Chromatography

I.C.를 이용한 과일 및 채소류중의 총 아황산염류 자연함량 측정

  • 김명희 (서울특별시 보건환경연구원) ;
  • 박성배 (서울특별시 보건환경연구원)
  • Published : 1989.04.01


This study was performed to investigate the natural contents of sulfite in vegetables and fruits. Experimental subjects included 351 cases of vegetables and 59 fruits collected in 4 areas-Jeonbuk, Kyungnam, Chungcheung and Kangwon-from October to December in 1987. Sulfite of the subjects were determined by ion chromatography rapidly and precisely. Mean value of sulfite contents in leaf-vegetables, green onion was the highest value, $13.23{\pm}1.39\;ppm$. Garlic was the highest value, $134.07{\pm}9.65\;ppm$ in root-vegetables. Green pepper in fruit-vegetables was the highest value, 1. $1.16{\pm}0.12\;ppm$. In the fruits, persimmon was the highest, $2.74{\pm}0.45\;ppm$. There were some differences among the areas. The mean value of sulfite contents in vegetables and fruits collected in the Chungcheung areas were higher than that in other places.


sulfite;ion chromatography;natural contents;vegetables;fruits