紫外分光光度法对肉制品中亚硝酸盐化合物的测定

Measurement of Nitrite Compounds Study in Meat Products by UV Spectrophotometry

采用邻苯二胺紫外分光光度法对市售肉制品中的亚硝酸盐含量进行了测定。研究结果表明,邻苯二胺与亚硝酸盐在酸性介质中化合形成产物苯并三氮唑,其在紫外区280 nm处有一灵敏吸收峰,能去除其他离子的干扰,该法在工作范围内呈线性,检测极限范围为5～250μg/ml。该方法快速、实用、简便、准确,适用于大批量试样的分析检测。

Nitrate or nitrite added to meat products as color fixatives were harmful to human health. Their usage was confined. The determination of nitrite in meat products of city sell using UV spectrophotometry with o-phenylenediamine （OPD）was conducted. And the results showed that UV spectrophotometry was accurate and sensitive and could eliminate interference from other ions. This method was linear over the working range of 5-250 ug/mL.