离子色谱法测定腊肠中NO_2^-和NO_3^-含量

Ion Chromatographic Determination of Nitrite and Nitrate in Chinese Preserved Sausages

研究腊肠中的NO2-和NO3-的离子色谱-电导检测测定方法。样品用超纯水超声波辅助提取,除去脂肪、蛋白质和大量的Cl-干扰后,用离子色谱进行测定。采用IonPac AS9-HC(4mm×250mm)分析柱以及相应的保护柱IonPac AG9-HC(4mm×50mm),以9.0mmol/LNa2CO3溶液为淋洗液。NO2-和NO3-的质量浓度与其峰面积具有很好的线性和重复性,其检出限分别为0.5、1.0mg/kg。

A method using ion chromatography with electrochemical detection was developed for the determination of nitrite and nitrate in Chinese preserved sausages.Sample preparation was achieved by ultrapure water extraction with the assistance of ultrasonic,elimination of interference of fat,protein and a large number of chlorine ions and filtration through a 0.45 μ m pore size nylon membrane.In the ion chronographic analysis,an IonPac AS9-HC analytical column（4 mm × 250 mm） protected with an IonPac AG9-HC guard column（4 mm × 50 mm） was used,and the eluant was 9.0 mmol/L Na2CO3 aqueous solution.Nitrite and nitrate both presented a good linear relationship between peak area and concentration.The limits of detection of the method for nitrite and nitrate were 0.5 and 1.0 mg/kg,respectively.