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用硝酸根电极同时测定肉制品中硝酸盐和亚硝酸盐含量。以0.1mol/l硫酸钠作为总离子强度调节剂,在pH3.4±0.1,硝酸根电极在硝酸钠4.0—30μg/ml浓度范围内呈良好的能斯特应答。一次标准加入法定量。在酸性条件下,用过氧化氢氧化提取液中NO_2~-,测得NO_3~-总量,然后用差减法求得NO_2~-含量。用本法测定了13种市售肉制品中硝酸盐和亚硝酸盐含量。变异系数2.31%—9.83%,回收率95.0%—108.4%。用NO_3~-和镉柱还原法,NO_2~-和萘乙二胺比色法进行了对照,结果无显著性差异(α0.05)。
Simultaneous Determination of Nitrate and Nitrite in Meat Products Using Nitrate Electrodes. With 0.1 mol / l sodium sulfate as the total ionic strength regulator, the nitrate ion electrode showed a good Nernst response at a pH of 3.4 ± 0.1 and at a concentration of 4.0-30 μg / ml of sodium nitrate. A standard to join the law quantitative. Under acidic conditions, NO2 ~ - was detected by hydrogen peroxide in the extract solution, and the NO3 ~ - total amount was measured. Then, the content of NO2 ~ 2 was determined by subtractive subtraction. This method was used to determine the contents of nitrate and nitrite in 13 commercially available meat products. The coefficient of variation was 2.31% -9.83%, the recovery was 95.0% -108.4%. NO_3 ~ - and cadmium column reduction method, NO_2 ~ - and naphthylethylenediamine colorimetric control were compared, the results showed no significant difference (α0.05).