Sulfur dioxide in some vegetables from markets in Bangkok and Nonthaburi
1995
Wanthanee Kamlert | Yuparaid Uetrongchit | Tasanee Chulamorakot (Department of Medical Science, Bangkok (Thailand). Food Analysis Division)
With increasing public concern about the bleaching agent to antibrowning reaction in some kind of vegetables, which were prepared by cutting or slicing before selling, the study was undertaken to analyze sulfite in form of sulfur dioxide. Total of sixty eight sample of mung bean sprout, sliced bamboo shoot and shreded ginger were collected from 22 markets in Bangkok and Nonthaburi from June to September 1993. Sulfur dioxide was detected in the percentage of 75, 79 and 72 of mung bean sprout, sliced bamboo shoot and shreded ginger, respectively. The ranges of sulfur dioxide determined in mung bean sprout, sliced bamboo shoot and shreded ginger were 1.3-146.9 mg/kg, 0.2-353.6 mg/kg and 2.4-382.3 mg/kg respectively.
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Эту запись предоставил Kasetsart University