摘要
本文对GB 5009.33-2010第二法分光光度法火腿肠中亚硝酸盐含量的测定进行研究,具体研究了对氨基苯磺酸添加量及盐酸萘乙二胺添加量等对亚硝酸盐的影响。在单因素实验的基础上,利用正交试验确定检测亚硝酸盐的最佳条件。结果表明:显色剂反应时间和对氨基苯磺酸添加量对亚硝酸盐的检出量均具有显著影响(P<0.05)。亚硝酸盐检出量的影响因素主次顺序为:对氨基苯磺酸添加量>显色剂反应时间>盐酸萘乙二胺添加量。
In this study, GB 5009.33 – 2010 second spectrophotometric method improved ham nitrite. The factors including of added amount of amino benzene sulfonic acid, and add the amount of hydrochloric acid and ethylenediamine addition on nitrite were studied. The optimum conditions were obtained by orthogonal experiment design based on factor experiment. The results showed that the reaction time of the color reagent and the added amount of amino benzene sulfonic acid have significant influence on the detection rate of nitrite(P<0.05). The order of primary and secondary factors of the detectable amount of nitrite, added amount of amino benzene sulfonic acid > reaction time of color reagent > add the amount of hydrochloric acid ethylenediamine dihydrochloride.
出处
《现代食品》
2017年第17期100-102,共3页
Modern Food
关键词
分光光度法
火腿肠
亚硝酸盐
Spectrophotometric method
Ham sausage
Nitrite
