Über den Einfluß der Verbindungsbildung zwischen schwefliger Säure und Kohlenhydraten auf die SO2‐Bestimmung

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Abstract
The Influence of the Reaction Products between SO2 and Carbohydrates on the Determination of SO2.It was found, that the decrease in chemically detectable SO2 in stored sugar solutions under mild conditions (room‐temperature and 60°C) is partially influenced by the formation of several reaction products, which prevent SO2 being set free. Under these conditions fructose and sucrose do not react with SO2. Maltose forms reaction products more readily than glucose. Reaction products of glucose and SO2 particularly are acids. It was found, that these reaction products exist with and without sulfur. The amount of reaction products is very small.Methods for determination of SO2 were compared. It was found, that the amount of re‐detectable SO2 decreases with increase in sugar concentration. A method is proposed for the rapid determination, at the same time being acceptable for quality control. It was shown, that a colorimetric method for determination of SO2 in starch products with small amounts of SO2 is more exact and needs time less than the Monier‐Williams method.

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