离子色谱法对腌制食品中亚硝酸盐的定量及优化

Optimization of Determination of Nitrite in Pickled Food by Ion Chromatography

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.