| 紫外分光光度法测定肉制品中亚硝酸盐 |
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| 引用本文： | 刘红艳,宋秀环,朱慧.紫外分光光度法测定肉制品中亚硝酸盐[J].光谱实验室,2004,21(6):1119-1121. |
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| 作者姓名： | 刘红艳 宋秀环 朱慧 |
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| 作者单位： | 吉林大学测试科学实验中心,长春市西民主大街6号,130026;吉林大学测试科学实验中心,长春市西民主大街6号,130026;吉林大学测试科学实验中心,长春市西民主大街6号,130026 |
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| 摘 要： | 在酸性条件下 ,亚硝酸盐与间苯二酚及锆氧离子反应生成有色螯合物 ,建立了一种简易快速的测定食品中微量亚硝酸盐的方法。优化了波长、酸度、显色剂用量、显色时间等实验条件 ,并由正交实验进一步验证。对猪肉、午餐肉、腊肠、香肠几种样品中的亚硝酸根离子进行测定 ,回收率达 90 %以上
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| 关 键 词： | 亚硝酸盐 肉制品 紫外分光光度法 正交实验 |
| 文章编号： | 1004-8138(2004)06-1119-03 |
| 修稿时间： | 2004年4月27日 |
Determination of Nitrite in Foods of Meat by UV Spectrophotometry |
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| LIU Hong-Yan,SONG Xiu-Huan,ZHU Hui.Determination of Nitrite in Foods of Meat by UV Spectrophotometry[J].Chinese Journal of Spectroscopy Laboratory,2004,21(6):1119-1121. |
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| Authors: | LIU Hong-Yan SONG Xiu-Huan ZHU Hui |
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| Abstract: | A simple and fast method for the determination of trace nitrite was developed based on the reaction of nitrite with the resorcinol and the zirconium oxygen ion to create a colored chelate under the acidic condition.The influence of wavelength,acidity,concentration of color reagents and coloration time on the absorbence were studied and the experimental conditions were optimized,which is confirmed by normal experimental design.The method was used to deal with the pork,lunch meat,sausage sample with the recovery over 90%. |
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| Keywords: | Nitrite Meat Foods UV Spectrophotometry Cross Experiment |
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