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亚硝酸盐作为肉类加工中的防腐剂和发色剂已有悠久的历史,可保持肉制品的色、香、味,同时对肉毒梭状芽孢杆菌有抑制作用,具一定防腐性,迄今尚未发现理想的替代品.然而食品中残留的亚硝酸盐可与肉类制品中蛋白质分解产物仲胺类物质结合生成致癌物质亚硝胺.检测亚硝酸盐的方法很多,有离子选择电极法、分光光度法、荧光法、比色测定法等.这些方法比较繁琐,并受到一些物质的干扰.作者采用衍生化顶空气相色谱法进行测定,利用在酸性条件下亚硝酸与环己基氨基磺酸钠作用生成易挥发的环己醇亚硝酸酯的反应,简化了前处理步骤,既快速又准确灵敏,取得了满意的效果.
Nitrite, as a preservative and color former in meat processing, has a long history of preserving the color, aroma and taste of meat products while inhibiting Clostridium botulinum with a certain degree of preservative resistance to date However, the ideal substitutes have not been found yet, however, the residual nitrite in food can combine with the secondary amines which are the protein decomposition products in meat products to produce carcinogenic nitrosamines.Many methods of detecting nitrite include ion selective electrode method, Spectrophotometry, fluorescence, colorimetric assay, etc. These methods are cumbersome and subject to interference by some substances.The authors use derivatized headspace gas chromatography to determine the use of nitrite acid and cyclohexylsulfamic acid The action of sodium to generate the volatile cyclohexanol nitrite reaction simplifies the pretreatment step, which is both fast and accurate and achieves satisfactory results.