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

Abstract

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.

Keywords

sulfite;ion chromatography;natural contents;vegetables;fruits