预制肉中硝酸盐亚硝酸盐测定方法优化研究

Research on Optimization Method for Determination of Nitrate and Nitrite in Prefabricated Meat

为提高预制肉中硝酸盐和亚硝酸盐含量测定的准确度,本研究以国家标准物质腌腊肉肠为样品,采用碱浸提与超声波提取相结合方法,通过离子色谱法对该预制肉制品中硝酸盐与亚硝酸盐含量进行分析测定。考察了提取液pH值、提取液温度、提取时间、离心机转速、淋洗液浓度等影响因素对测定结果的影响。通过对预制肉测定过程中影响因素的研究,寻找最佳测定硝酸盐和亚硝酸盐含量的检测方法。研究结果表明:提取液pH 8.5,提取液温度35℃,提取时间10 min,离心机转速8000 r/min,KOH淋洗液梯度洗脱(浓度10 mmol/L 3 min、40 mmol/L 15 min,10 mmol/L 3 min),阴离子柱DIONEX IONPACTM AS19 4 ×250 mm,电导检测器抑制电流60 mA,检测池温度35℃条件最佳。此条件显著提高了离子色谱法测定预制肉制品中硝酸盐和亚硝酸盐含量的准确度,该方法简便、快速、可信度高。

In order to optimize the determination method of nitrate and nitrite in prefabricated meat prod-ucts. In this study, the content of nitrate and nitrite in the prefabricated meat products was ana-lyzed by alkali extraction and ultrasonic extraction with the national standard sample of cured meat sausage. The effects of pH value, extraction temperature, extraction time, centrifuge rotation speed and eluent concentration were investigated. In order to find the best method for the determination of nitrate and nitrite content, the influencing factors in the process of prefabricated meat determination were studied. The best conditions were as follows: the extraction solution pH 8.5, extraction temperature 35?C, extraction time 10 min, centrifuge speed 8000 r/min, KOH gradient elution (10 mmol/L 3 min, 40 mmol/L 15 min, 10 mmol/L 3 min) with anion column DIONEX IONPACTM AS19 4 ×250 mm, conductivity detector by restraint current 60 mA, detection pool temperature 35 degrees. This condition significantly improved the accuracy of ion chromatography for the determination of nitrate and nitrite in prefabricated meat products. The method was simple, rapid and reliable.