盐酸萘乙二胺法测定鸭胗腌制品中亚硝酸盐的残留量

Determination for Nitrite in Pickled Food by Hydrochloric Acid Naphthalene Ethylenediamine

[目的]分析研究食品中亚硝酸盐的测定方法并对具体试验参数进行确定。[方法]主要对盐酸萘乙二胺分光光度法测定食品中亚硝酸盐的测定方法进行改进,包括对波长范围选择,对样品取样量进行分析,对标准曲线的绘制进行改进,与国标进行对比分析等。[结果]试验表明,该试验改进的方法确定了较为合适的标准曲线,线性良好。测定结果得到较好的准确度,与国标方法的测定结果比较无显著统计学差别。[结论]此法可用于食品中亚硝酸盐的测定。

[ Objective] The study was to analyze determination method for nitrite in food, especially to determine the specific experimental parameters. [ Method ] The determination for nitrite in food with spectrophotometry method was improved, including the wavelength range se- lection, the amount of sampling. Also, the standard curve drawing was improved. The experiment results were compared with national stand- ard analysis. [ Result] The results showed that the improved method not only simplifies the operation process, but also gets a good linearity of standard curve. Compared with national standard method of determination, the determination results have no significant statistic difference. [ Conclusion] The improved hydrochloric acid naphthalene ethylenediamine spectrophotometry method can be used in determination of nitrite in food.