Zur colorimetrischen Bestimmung flüchtiger Schwefelverbindungen in Lebensmitteln |
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| Authors: | H G Maier |
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| Institution: | 1. Universit?ts-institut für Lebensmittelchemie, Frankfurt a. M.
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| Abstract: | The quantitative determination of volatile mercaptans and hydrogen sulphide with bis-(p-nitrophenyl)-disulphide is described. The influence of various other volatile sulphur compounds, which may be found in food, and of ethanol has been examined. It is possible to determine down to 0.1 mMol/kg of mercaptans and hydrogen sulphide in food with a standard deviation of 8.4%. A few examples are given. |
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