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| 校正比色法测定食品中的微量亚硝酸盐 | |
| 引用本文： | 马卫兴 钱宝华. 校正比色法测定食品中的微量亚硝酸盐[J]. 卫生研究, 1995, 24(2): 108-110 |
| 作者姓名： | 马卫兴 钱宝华 |
| 作者单位： | 淮海工学院食品与化学工程系 |
| 摘 要： | 基于中性红与亚硝酸盐在盐酸介质中起亚硝化反应，其亚硝化产物的最大吸收波长为６３０ｎｍ，建立了校正比色法测定食品中微量亚硝酸盐的新方法，该方法简单、快速、实用、选择性好。在试验条件下ＮＯ２量在０．１～１．８ｍｇ／Ｌ服从比耳定律，线性相关系数为０．９９９６。本法用于肉制品中亚硝酸盐的测定，结果与盐酸蔡乙二胺比色法一致。 |
| 关 键 词： | 校正比色法，中性红，亚硝酸盐 |
Determination of trace nitrite in food by the corrected spectrophotometry |
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| Ma Weixing,Qian Baohua. Determination of trace nitrite in food by the corrected spectrophotometry[J]. Journal of hygiene research, 1995, 24(2): 108-110 | |
| Authors: | Ma Weixing Qian Baohua |
| Abstract: | A new,fairly selective and simple corrected spectrophotometric method for the determination of trace account of nitrite in food is developed,based on the nitrite reacting with neutral red in acidic medium to form a blue product,which is measured at 630nm.Over the concentration range of 5～90μgNO2 per 50 ml,it is in line with the Beer's law. |
| Keywords: | Correct spectrophotometry nitrite Food |
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