ABSTRACT
Ion chromatography (IC) was first described by Small et al. to detect ionic species using automated high-performance liquid chromatographic techniques (HPLC). Separation and detection by IC usually occurred with high electrolyte eluants in combination with high/low capacity ion exchange columns followed by various modes of detection. IC has tremendous advantages for the food scientist. IC has been successfully used to determine residual sulfite levels in various foods. Sulfites are used in the food industry as antimicrobial agents, enzymatic and nonenzymatic browning inhibitors, softening agents in corn wet milling, bleaching agents, and antioxidants. Some of the foods show very good agreement between Monier-Williams and IC, wherease many others show significant variation. Metal HPLC delivery systems have problems with pumping corrosive eluants through stainless steel versus non-corrosive polymeric systems. In fact, detection can be hindered by ionic species discharged from the stainless steel.
