The Column-02-05-2020

The Column

A Simplified Method to Determine Total Sulphite Content in Food and Beverages via Ion Chromatography

February 05, 2020

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Sulphite is a preservative added to a vast range of foods and beverages to prevent browning or oxidation. Some individuals are sensitive to sulphite additives and may experience a range of allergic reactions. Therefore, both the U.S. Food and Drug Administration (FDA) and European Union (EU) laws require that the presence of sulphites be declared on food labels when the concentration exceeds 10 mg/L. Several analytical methods exist to measure sulphite in food and beverages, however, they suffer from repeatability issues, and can be quite cumbersome to perform. A patent has been filed for an innovative, fast, and accurate ion chromatographic (IC) method based on direct current (DC) mode electrochemical detection. This article explains more.

Popular “Grass Roots” Event Goes Back to HPLC Basics

February 05, 2020

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ChromSoc have announced the return of their popular “Grass Roots” event series, and a return to the subject of “Liquid Chromatography Fundamentals” following many requests for another iteration of the original 2016 course.

Knauer Aids Homeless Charity

February 05, 2020

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Knauer employees have used their annual “Social Day” to work with the Berlin City Mission and support the city’s homeless.

Waters Announces 2020 Biopharma Events

February 05, 2020

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Waters Corporation has announced a series of biopharmaceutical events for 2020, beginning with the Biopharma Roadshow Series.

Chicago Bound

February 05, 2020

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Chicago, Illinois, USA, will host the 71st annual Pittcon conference and exposition. Thosands of separation scientists from across the globe and from a wide spectrum of industries will gather at the McCormick Place convention centre to discuss, investigate, and assess the latest scientific advances in technology and instrumentation.

Investigating Sulphur Components in Beer Using Gas Chromatography and Sulphur Chemiluminescence Detection

February 05, 2020

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Organosulphur compounds are important substances in the food industry because they can contribute to the flavour impression of a product. The human olfactory system’s sensitivity to sulphur leads to low flavour threshold values, making the analysis of these substances a challenging task. Gas chromatography (GC) with sulphur chemiluminescence detection (SCD) is a highly sensitive and selective technique for the analysis of sulphur compounds in various matrices. Using a range of different beers as an example, an approach is presented to reliably qualify and quantify sulphur components in beverages using headspace sampling and GC–SCD.