The following points shall be paid attention to when using sodium pyrosulfite in food processing:

1）焦亚硫酸钠实还原性漂白剂，其溶液不稳定易挥发，现配现用，以防亚硫酸盐不稳定而挥发。

1) Sodium pyrosulfite is a solid reducing bleach. Its solution is unstable and volatile. It is now prepared and used to prevent the instability and volatilization of sulfite.

2）食品中存在金属离子时，可将残留的亚硫酸氧化；还能使还原的色素氧化变色，从而降低漂白剂的效力。所以在生产时同时使用金属螯合剂。

2) When there are metal ions in food, the residual sulphurous acid can be oxidized; It can also oxidize and discolor the reduced pigment, thereby reducing the effectiveness of bleach. Therefore, metal chelating agent is also used in production.

3）用亚硫酸盐类漂白的物质，由于二氧化硫消失而容易复色，所以通常在食品中残留过量的二氧化硫，但残留量不得超过标准

3) The substances bleached with sulfite are easy to recolor due to the disappearance of sulfur dioxide. Therefore, excessive sulfur dioxide is usually left in food, but the residue shall not exceed the standard

4）亚硫酸不能抑制果胶酶的活性，会有损于果胶的凝聚力。此外亚硫酸渗入水果组织后，加工时破碎水果，才能除尽二氧化硫的，所以用保藏的水果只适于制做果酱、干果、果酒、蜜饯等，不能作为罐头的原料。

4) Sulphurous acid can not inhibit the activity of pectinase, which will damage the cohesion of pectin. In addition, after sulphurous acid infiltrates into the fruit tissue, the sulfur dioxide can be removed only by crushing the fruit during processing. Therefore, the preserved fruit is only suitable for making jam, dried fruit, fruit wine, candied fruit, etc., and cannot be used as the raw material of canned food.

5）亚硫酸盐能破坏硫胺素，故不易用于鱼类食品。

5) Sulfite can destroy thiamine, so it is not easy to be used in fish food.

6）亚硫酸盐易与醛、酮、蛋白质等反应。

6) Sulfite is easy to react with aldehydes, ketones and proteins.

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