INFRARED AND ULTRAVIOLET-SPECTRA OF SULFUR(IV) OXOSPECIES IN WATER-NON-ELECTROLYTE MIXTURES

被引：5

作者：

WEDZICHA, BL

BELLION, IR

GODDARD, SJ

机构：

[1] Procter Department of Food Science, University of Leeds, Leeds

来源：

FOOD CHEMISTRY | 1992年 / 44卷 / 03期

关键词：

D O I：

10.1016/0308-8146(92)90182-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ultraviolet spectra of solutions containing NaHSO3 in water-non-electrolyte (ethanol, glycerol, polyethylene glycol, sucrose) mixtures show a decrease in the intensity of the peak due to S2O5(2-) with increasing non-electrolyte concentration. Infrared spectroscopy in water-glycerol mixtures is consistent with the possibility that addition of glycerol reduces the concentration of S2O5(2-). It is possible that S2O5(2-) ions may be less important in partially dehydrated foods than expected from the known behaviour of NaHSO3 in simple aqueous solution.

引用

页码：165 / 171

页数：7

共 13 条

[1] A STUDY OF THE WATER ACTIVITY LOWERING BEHAVIOR OF POLYETHYLENE GLYCOLS IN THE INTERMEDIATE MOISTURE RANGE [J].

CHIRIFE, J ;

FERROFONTAN, C .

JOURNAL OF FOOD SCIENCE, 1980, 45 (06) :1717-1719

[2] EQUILIBRIUM-CONSTANT FOR THE DIMERIZATION OF BISULFITE ION TO FORM S2O5(2-) [J].

CONNICK, RE ;

TAM, TM ;

VONDEUSTER, E .

INORGANIC CHEMISTRY, 1982, 21 (01) :103-107

[3] VIBRATIONAL-SPECTROSCOPIC STUDY OF SO2-H2O SYSTEM [J].

DAVIS, AR ;

CHATTERJEE, RM .

JOURNAL OF SOLUTION CHEMISTRY, 1975, 4 (05) :399-412

[4] THE FORMATION OF INORGANIC SULFUR OXOANION SYSTEMS FROM SULFUR-DIOXIDE IN NON-AQUEOUS SOLVENTS [J].

GOODALL, DC .

FOOD CHEMISTRY, 1984, 15 (02) :93-111

[5] AN INVESTIGATION OF STRUCTURE OF DISULFITE ION IN AQUEOUS SOLUTION USING RAMAN AND INFRARED SPECTROSCOPIES [J].

HERLINGE.AW ;

LONG, TV .

INORGANIC CHEMISTRY, 1969, 8 (12) :2661-&

[6]

Norrish RS., 1966, J FOOD TECHNOL, V1, P25, DOI DOI 10.1111/J.1365-2621.1966.TB01027.X

[7] KINETICS AND MECHANISM OF DEAMINATION OF 1-METHYL-5,6-DIHYDROCYTOSINE [J].

SLAE, S ;

SHAPIRO, R .

JOURNAL OF ORGANIC CHEMISTRY, 1978, 43 (09) :1721-1726

[8] PREDICTION OF WATER ACTIVITY LOWERING ABILITY OF FOOD HUMECTANTS AT HIGH AW [J].

SLOAN, AE ;

LABUZA, TP .

JOURNAL OF FOOD SCIENCE, 1976, 41 (03) :532-535

[9] SPECTROPHOTOMETRIC STUDIES OF ELECTOLYTIC DISSOCIATION .2. SOME THIOSULPHATES IN 50-PERCENT ETHANOL [J].

THOMAS, GO ;

MONK, CB .

TRANSACTIONS OF THE FARADAY SOCIETY, 1956, 52 (05) :685-689

[10]

WEDZICHA BL, 1987, INT J FOOD SCI TECH, V22, P433

← 1 2 →