离子色谱法测定肉制品中的硝酸盐和亚硝酸盐

Determination of nitrate and nitrite in meat products by ion chromatography

目的:建立离子色谱法快速定量肉制品中的硝酸盐和亚硝酸盐的含量。方法:样品以醋酸沉淀蛋白,样品液直接通过固相萃取小柱进入离子色谱仪分析,测定硝酸盐和亚硝酸盐含量。结果:在0.5～50 mg/L范围内硝酸盐线性关系良好,相关系数为0.9999,样品在0.05、0.10、0.15 mg 3个添加水平的平均回收率为98.8%(RSD为0.74%),检出限0.008 mg/L。在0.1～20 mg/L范围内亚硝酸盐线性关系良好,相关系数为0.9998,样品在0.05、0.10、0.15 mg 3个添加水平的平均回收率为96.6%(RSD为0.25%),检出限0.006 mg/L。结论:方法简单,易于操作,适用于检测机构对肉制品中大批量样品的检测工作。

Objective： To study the content determination method of nitrate and nitrite in meat products by ion chromatography. Method： 2% acetic acid was added to precipitate protein in meat product. Samples were extracted with 0.01 mmol/L NaOH and cleaned up using solid phase extraction prior to ion chromatographic analysis. Results： The linear ranges of nitrate and nitrite were 0.5～50, 0.1～20 mg/L, respectively. The average recovery of nitrate and nitrite were 98.8% and 96.6%, respectively. The method with the limits of detection of 0.008 mg/L for nitrate and 0.006 mg/L for nitrite. Conclusion： This method is simplicity, high sensitivity and good reproducibility. It is suitable for the determination of nitrate and nitrite in meat products.