Determination of food dyes in alcoholic beverages

Objective. Analysis to determine the content of preservatives in alcoholic beverages. Methodology. The content of preservatives in alcoholic beverages was determined by the method of titrimetric analysis using 25 cm3 burettes of accuracy class 1 and 2, of 0.1 cm 3 grading. Findings. The iodometric method according to DSTU 4112.25-2002 was chosen to study the content of food additive E 220 in wines. An aliquot of wine, starch solution, Trilon B and sulfuric acid solution was placed in the flask to determine the free sulfur dioxide content. The contents of the flask were mixed thoroughly and titrated with iodine solution until a blue color appeared which did not disappear for 15 s. The amount of free sulfur dioxide was determined by the titrant volume. The total sulfur dioxide content was calculated from the amount of iodine solution required for the titration of bound sulfur dioxide. The experiment used white wines of the following brands: «Villa Krim», «La Famiglia», and «Shereuli»; red wines «La Famiglia», «Koblevo», and «Koktebel»; and rose wine of the «Villa Krim» brand.The lowest content of food additive E 220 is in the «Koktebel» red wine. The intermediate value of the content of this preservative are in the studied samples of «Shereuli», «La Famiglia» and «Koblevo». The highest concentration of SO2 was found in the «Villa Krim» white wine. The «Villa Krim» white wine and the «Koblevo» red wine contain excessive concentrations of sulfur dioxide, in all other wines the content of E 220 additive is within acceptable limits. Practical value. Sulfur dioxide is an important component in winemaking. It protects the wine from oxidation and spoilage by bacteria. The E 220 additive is contained in all types of wines in free and bound state, as well as in their combinations. This food supplement when entering the human body in doses significantly exceeding the maximum permissible concentration causes irritation of the gastrointestinal tract, tachycardia, cyanosis. Therefore, it is important to control the content of sulfur dioxide which is added to food and beverages, and one of the fast methods for its determination is titrimetry. Proposed method of determining preservatives which was used for alcoholic beverages can also be used to determine preservatives in foodstuffs to monitor their content

preservatives; food additive; alcoholic beverages; titrimetry; concentration; сульфур діоксид; burette; starch; Trilon B; iodine solution; maximum permissible concentration