盐酸萘乙二胺分光光度法测定酱腌菜中的亚硝酸盐

Spectrophotometric Determination of Nitrite in Pickled Vegetables with Hydrochloric Acid and Ethylenediamine

用盐酸萘乙二胺分光光度法测定酱腌菜中的亚硝酸盐含量,是食品检测中常用的亚硝酸盐检测方法。本文用该方法检测5种酱腌菜的亚硝酸盐含量,测定时亚硝酸盐标准溶液在538 nm有最大吸收峰,加标回收率为92.5%,5种酱腌菜的亚硝酸盐报出值分别为2.1 mg/kg、1.1 mg/kg、1.3 mg/kg、2.4 mg/kg和1.3 mg/kg,该方法检出限为1 mg/kg,标准要求≤20 mg/kg。因此,单项判断为合格。

It is a commonly used method to detect nitrite in food detection of nitrite in pickled vegetables by naphthyl ethylenediamine hydrochloric acid spectrophotometric. This method was used to detect the content of nitrite in 5 kinds of pickles, the maximum absorption peak of nitrite standard solution was 538 nm and the recovery was 92.5%. Nitrite reported 5 pickles value were 2.1 mg/kg、 1.1 mg/kg、 1.3 mg/kg、 2.4 mg/kg and 1.3mg/kg, the detection limit is 1 mg/kg, standard of less than 20 mg/kg. So the single judgment is qualified.