Cyclic Voltammetric Determination of Free and Total Sulfite in Muscle Foods Using an Acetylferrocene–Carbon Black–Poly(vinyl butyral) Modified Glassy Carbon Electrode

A novel method for the selective extraction of free (pH 8.4) and total sulfite (pH 11.0) from muscle foods and the following determination by a voltammetric sensor was reported. The proposed method was based on the eletrocatalytic oxidation of sulfite at modified glassy carbon electrode (GCE) fabricated by immobilizing 9 μg of acetylferrocene on the surface of GCE along with 35 μg of carbon black to improve the electron transfer within poly(vinyl butyral) membrane matrix. The external standard calibration curve was linear in the range of 0.03–4.0 mmol L–1 with a detection limit of 15 μmol L–1. This method had been applied to the determination of free and total sulfite in shrimp muscle fortified samples and compared with an ion chromatography method. The proposed electrode and analysis methods were proven to be sensitive, accurate, and rapid and exhibited very good reproducibility and stability under the used conditions.