肉制品中亚硝酸盐的光度法研究

STUDY ON THE PHOTOMETRY OF NITRITES IN MEAT PRODUCTS

染料番红花红T与亚硝酸盐在酸性介质中形成亚硝化产物,在 351 nm波长处具有最大吸收,ε351=1.29×104L·mol-1·cm-1,具有很高的灵敏度。亚硝酸根含量在 0~40μg/50 mL范围内遵守比耳定律。方法操作简便、快速、干扰少,有良好的选择性,是一种较为理想的测定肉制品中亚硝酸盐含量的方法。

In an acidic solution of 0.36 mol·L^(-1) of HCl, nitrite (NO^-_2) reacts with safranine T to form a colored nitrifying product, having its absorption maximum at 351 nm, and a molar absorptivity (ε_(351)) of 1.29×10~4L·mol^(-1)·cm^(-1). Beer′s law is kept in the concentration range of 0~40 μg of NO^-_2 per 50 mL of solution. In its application to the analysis of meat products, accuracy of results obtained were quite satisfactory. Recoveries tested by the standard additions method were in the range from 99.6%~102.7%.