摘要
在GB 5009.33-2016《食品安全国家标准食品中亚硝酸盐与硝酸盐的测定》的基础上,改进了前处理及色谱条件。结果表明,本方法在20~200μg/L浓度范围内线性良好,方法精密度(RSD)为3.1%良好,在1、2.5和5 mg/kg加标回收率为95.88%~104.61%。在满足准确性的同时,相比优化前的方法,每次测定的成本降低77.5%。
The purpose of this article:On the basis of GB 5009.33-2016 national Standard for Food Safety,Determination of Nitrite and nitrate in Food,the chromatographic conditions and pretreatment were improved to reduce the cost of detection.It is proved that the method has good linearity in the concentration range of 20~200μg/L.The method precision(RSD)was 3.1%.The recoveries of 1,2.5 and 5 mg/kg were 95.88%~104.61%.Compared with the optimized method,the cost of each determination was reduced by 77.5%while meeting the accuracy of the detection method.The content of nitrite in pickles was 2.42~2.63 mg/kg with high efficiency,accuracy and low cost.
作者
苏家杰
孙家豪
杜磊
SU Jia-jie;SUN Jia-hao;DU Lei(CAS Testing Technical Services(GuangZhou)Co.,Ltd.,Guangzhou 51000,China)
出处
《广州化学》
CAS
2022年第4期76-79,共4页
Guangzhou Chemistry
关键词
亚硝酸盐
离子色谱
腌制食品
方法优化
降低成本
食品检测
Nitrite
ion chromatography
pickled food
method optimization
cost reduction
food testing