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Liquid fruit and vegetable products -- Determination of sulphur dioxide content (Routine method)
The determination of free sulphur dioxide consists in direct iodometric titration of the product at a pH between 0.7 and 1, followed by blank titration of the product, freed from sulphur dioxide by boiling under reflux or by binding its free sulphur dioxide content with an excess of acetaldehyde or propioaldehyde.
The bound sulphur dioxide is determined after titration of free compound, rendering of the product alkaline and titration of the sulphur dioxide liberated by hydrolysis with iodine in an acid medium.
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