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A gas chromatographic procedure was developed to measure SO2 in the presence of water vapour up to saturation level in the headspace atmospheres of packaged food. A Teflon column packed with Chromosorb 108 was used to separate CO2, SO2, and H2O in that order, then SO2 was determined using an electrolytic conductivity detector operated in a non-catalytic mode. A permeation-tube apparatus, producing SO2 and modified to permit humidification of the effluent stream, was used to calibrate the instrument, and a heated syringe technique was devised which overcame problems of sampling low levels of SO2 in the presence of water vapour. In food headspaces the method was used to determine SO2 at the ng ml-1 level with relative deviations of less than 5%.
D Barnett, and
E G Davis
January 1988,
The Analyst,
D Barnett, and
E G Davis
April 1998,
Talanta,
D Barnett, and
E G Davis
January 1987,
Environmental pollution (Barking, Essex : 1987),
D Barnett, and
E G Davis
October 1964,
Eisei Shikenjo hokoku. Bulletin of National Institute of Hygienic Sciences,
D Barnett, and
E G Davis
November 1989,
Talanta,
D Barnett, and
E G Davis
December 1972,
Laboratory practice,
D Barnett, and
E G Davis
July 2013,
Analytical and bioanalytical chemistry,
D Barnett, and
E G Davis
January 1969,
The Analyst,
D Barnett, and
E G Davis
April 2008,
Analytical and bioanalytical chemistry,
D Barnett, and
E G Davis
September 2015,
Food chemistry,
