DETERMINATION OF SULFITE IN SEA FOODS BY A MICROBIAL SENSOR METHOD

For determining the total sulfite content in sea foods by a microbial sensor method, the conditions for decomposition of combined form of su lfite into free form by sulfuric acid were examined. The optimum sulfu ric acid cone., heating temperature and heating time were determined t o be IN, 85 degrees C and 15 min, respectively. Under the optimum cond ition, the recovery of added sulfite from 11 kinds of sea foods was 90 to 98%. The total sulfite values measured by the microbial sensor met hod were coincided with those obtained by the modified Rankine's metho d. The sensitivity of the microbial sensor for sulfite determination w as enhanced to 0.1 mu g/ml or g by changing a gas-permeable membrane a nd a sample volume. These results indicated that the microbial sensor method was applicable to the determination of the total amount of sulf ite in various sea foods.