摘要
以α-萘胺为显色剂,利用紫外可见分光光度计,测定了鞍山市市售的几种肉制品中硝酸盐的含量。本实验进一步探究了实验的最佳条件:酸度、温度、显色剂的用量和显色时间。结果表明:pH值在3～4之间,温度在15～25℃之间,显色剂用量为2ml,显色时间在20～40min,显色稳定,样品吸光度无明显变化,实验能达到较理想的效果。
The content of nitrate in meat products sold in Anshan City was determined by UV method with α-naphthaleneused as a chromogenic reagent. The top conditions, such as, acidity, temperature, consumption of chromogenic reagent wereinvestigated. The results showed that the stability was good and the absorbance fluctuate little when pH was 3～4, thetemperature was at 15～25℃, the chromogenic reagent was 2ml and the time of coloration was 20～40min. The final result wassatisfied.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期276-279,共4页
Food Science
