反相离子对色谱法测定腌制食品中亚硝酸盐的含量

Nitrite Content Measurement in Cured Food by Reversed Phase Ion Pair Chromatography

建立用反相离子对色谱法测定腌制食品中的亚硝酸盐含量的方法。采用四丁基氢氧化铵为离子对试剂,色谱柱为C18,以甲醇-磷酸二氢钾的盐溶液为流动相(pH为6.5),流速为1.0 mL/min,检测波长220 nm。结果表明,亚硝酸盐在浓度为0.1～2.5 mg/L范围内具有良好的线性,检测限为0.018 mg/L,平均加标回收率为98.0%。该方法操作简便,分析速度快,灵敏度高。

To establish a method of reversed phase ion pair chromatography for the determination of nitrite concentration in cured food. The chromatographic conditions included a C180DS column and the mobile phase consisting of methanol-monopotassium phosphate （conclude tetrabutyl ammonium hydroxide, pH 6.5） at a flow rate of 1.0 mL/min, the wavelength of ultraviolet was 220 nm. Results showed that the concentration showed excellent correlation when nitrite concentration was 0.1～2.5 mg/L, the detection limit of the method and the recovery rate were 0.018 mg/L and 98.0 % respectively. The method was simple, fast, and high sensitivity.