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本法是将亚硝胺用盐酸与锌粒还原再氧化成一烷基肼,然后与对二甲氨基苯甲醛偶合,比色测定。取含亚硝胺1～20μg(不少于0.1μg)的食品,加相当于食品千重5倍的新鲜蒸馏水,在90～95℃水浴中提取45分钟;乘热抽滤,残渣用热蒸馏水洗两次,洗液与滤液合并,如有脂肪,可冷冻除去,蛋白质和碱性物质用磷钨酸试剂沉淀过滤除去,用蒸馏水洗涤沉淀两次,洗液与滤液合并后为提取液。加氢氧化钠颗粒适量使成3N 浓度;蒸出原体积的1/2。馏
This method is the nitrosamines with zinc and zinc reduction and then re-oxidation of a alkyl hydrazine, and then p-dimethylaminobenzaldehyde coupling, colorimetric determination. Take 1 ~ 20μg nitrosamine (not less than 0.1μg) of food, plus the equivalent of five times the weight of food fresh distilled water, 90 ~ 95 ° C water bath for 45 minutes; hot filtration, the residue with hot distilled water Wash twice, the washing liquid and the filtrate combined, if fat, can be removed by freezing, protein and alkaline substances were removed by precipitation with phosphotungstic acid reagent, the precipitate was washed twice with distilled water, the washing liquid and the filtrate after the merger for the extract. Add sodium hydroxide particles to a concentration of 3N; distilled out of the original volume of 1/2. Distillation