摘要
该研究探讨建立一种快速检测硝酸盐和亚硝酸盐含量的方法。结果表明,pH为2~6时,加入1 mL氨基磺酸溶液消除NO 2-的干扰,在此基础上,用浓度直读法测定5种市售腌菜中硝酸盐和亚硝酸盐含量,其亚硝酸盐含量在2.76~67.5 mg/kg之间,硝酸盐含量在37.58~149.7 mg/kg之间,回收率在91.0%~110.0%之间。与GB 5009.33-2016第二法相比,经F检验和t检验,二者结果之间无显著性差异。与国标法相比,该方法具有操作简单、无需进行复杂计算、测定速度快、仪器便于携带等优点,适用于腌菜中亚硝酸盐及硝酸盐含量的测定。
In this study,the establishment of a rapid determination method for nitrate and nitrite content is explored.The results show that when pH is 2~6,add 1 mL amino sulfonic acid solution to eliminate the interference of NO 2-.Based on this,the concentration direct reading method is used to determine the nitrate and nitrite content in five types of commercially available pickled vegetables.The nitrite content ranges from 2.76 mg/kg to 67.5 mg/kg,the nitrate content ranges from 37.58 mg/kg to 149.7 mg/kg,and the recovery rates are between 91.0%and 110.0%.Compared with the second method in GB 5009.33-2016,there is no significant difference between the results of F test and t test.Compared with the method in national standard,this method has the advantages of simple operation,no need for complex calculations,fast measurement speed,and easy portability of the instrument,making it suitable for the determination of nitrite and nitrate content in pickled vegetables.
作者
郭楠楠
王占华
许冰洁
GUO Nan-nan;WANG Zhan-hua;XU Bing-jie(Zhengzhou Key Laboratory of Rapid Detection of Food Safety,Zhengzhou University of cience and Technology,Zhengzhou 450064,China)
出处
《中国调味品》
CAS
2024年第1期146-150,共5页
China Condiment
基金
河南省高等学校重点科研项目(21B550008)。
关键词
腌菜
浓度直读法
硝酸盐
亚硝酸盐
pickled vegetables
concentration direct reading method
nitrate
nitrite
