蔬菜罐头亚硝酸盐测定影响因素研究

Study on Factors Influencing the Determination of Nitrite in Canned Vegetable

以酸黄瓜罐头、青豆罐头、蘑菇罐头为研究对象，以提取时间和提取温度、活性炭粉、显色剂加入顺序、最大吸收波长、酸度、维生素C为参考因素，在测定亚硝酸盐国际方法的基础上，通过试验寻找出测定蔬菜罐头中亚硝酸盐含量的较佳方法。试验发现，在进行蔬菜罐头样品中亚硝酸盐的提取时，提取的最佳条件是70℃水浴提取30-45min；样品液中加2g活性炭粉，能有效排除色素和抗坏血酸对亚硝酸盐测定造成的干扰；显色剂先加入2mL对氨基苯磺酸溶液，5min后再加入1mL N-1萘乙二胺盐酸溶液，可使显色稳定；在538nm处有最大吸收波长。

Based on the international method of nitrite determination, taking canned pickled cucumber, canned green soybean and canned mushroom as research objects, and the addition sequence of developers .maximum absorption wavelength,acidity, treating time and temperature of extraction,vitamin C and activated carbon as reference factors,the study of establishing the optimal method of determination of nitrite in canned vegetable was conducted. The results showed that the optimal condition of carrying out nitrite extraction from canned vegetable sample was in 70℃-Water for 30- 45 min. And the disturbance of pigment and vitamin C on nitrite determination could be eliminated effectively when 2 g activated carbon was added. During developer addition, 2 mL of sulfanilic acid solution and 1 mL of N-1-naphthylethy lenediamine solution after 5 min could make the color reaction more stable. The maximum absorption wavelength was 538 nm.