蔬菜腌制品及隔夜菜中亚硝酸盐含量的测定

The Determination of Nitrite Content in Salted Vegetables and Overnight Vegetables

为了检测腌制蔬菜和隔夜菜中的亚硝酸盐含量,用饱和硼砂溶液对试样进行提取,再用亚铁氰化钾溶液和乙酸锌溶液,对含有亚硝酸盐的溶液进行净化,采用分光光度法对其中的亚硝酸盐含量进行测定。结果显示：1夏令小菜、冬天腌制蔬菜,选择茴子白、韭菜、雪里红、芥菜丝等9类蔬菜在腌制数天后,对其中的亚硝酸盐含量进行测定,亚硝酸盐的测定值为0～3.6 mg/kg。2选择菠菜、大白菜、黄瓜、西红柿、韭菜等17种蔬菜进行隔夜菜中亚硝酸盐含量的测定,测定结果值为0.022～38.79 mg/kg。结论：光度法是测量硝酸根离子的经典方法,回收率为90.8%～97.2%,结果准确度能够满足国标要求,且其检测方法所需费用较低,灵敏度较高。

This paper did test on the determination of nitrite content in salted vegetables and overnight vegetables. This experiment used borax saturated solution to extract the sample, potassium ferrocyanide solution, zinc acetate solution, to pu rify a solution containing the nitrite, by using spectrophotometric method to make determination of the nitrite content. The results showed ： OPicked the summer side dishes, pickled vegetables in the winter such as cabbage, leek, potherb mustard and mustard silk, to make determination of the nitrite content a few days later, the estimated value of nitrite is 0-3.6 mg/kg. （2）Choose spinach, Chinese cabbage, cucumber, tomatoes, leek and other 17 kinds of vegetables to determine the nitrite content in overnight vegetables, the test results is 0.022-38.79 mg/kg. The conclusion： spectrophotometry is a classic method of measuring the nitrate ion, the recovery rate is 90.8 %-97.2%, the result accuracy could meet the requirements of national standards, test method needed low cost and had high sensitivity.