Sulfur dioxide can be used in tea manufacturing processes to prevent oxidation and preserve its characteristics, but it leaves residues that are potentially harmful to health. Food regulations set limits, beyond which it is mandatory to indicate its presence on the label.

Determination of Total Sulfur Dioxide in Tea

CDR DrinkLab is a quick, reliable and easy analysis system for the quality and process control of the beverage sector

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CDR DrinkLab

Test type: End Point.
Testing time: [uni].
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR DrinkLab.

Method

The sample must be centrifuged (code 222061) before the analysis.

Sample treatment

Total sulfur dioxide reacts with a specific chromogen to form a compound used to carry out the reaction. The end point of the reaction is read at 420 nm and the increase in absorbance is proportional to the total SO2 concentration.

Principle of the test

The calibration curve was obtained by comparing samples with known values of sulfur dioxide. The curve trend confirms the excellent linearity of the system over the entire measurement range.

Calibration curve

Calibration Curve Sulfur Dioxide(SO₂) of CDR DrinkLab Method with the Reference Method


Reagent test Kits

Measuring range

The perfect system for you

Total Sulfur Dioxide

Oils and fats

Frying oils and fried snacks

Fish Oil

Olive oil

Palm oil

Bakery products and spreads

Nuts

Milk and dairy products

Egg products

Tomato derivatives

Vinegar

Food

Wine

Beer

Cider

Kombucha

Coffee Fermentation

Green coffee, roasted coffee and beverage

Water for coffee preparation

Analyses of Soft Drinks with CDR DrinkLab

Soft Drinks

Analyses of Fruit Juices with CDR DrinkLab

Fruit Juices

Tea Analysis from Leaves to Drink with CDR DrinkLab

Analyses of Plant-based Beverages with CDR DrinkLab

Plant-based Beverages 

Kefir

Analyses of Drinking Water with CDR DrinkLab