| 催化光度法测定肉制品中亚硝酸根含量 |
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| 引用本文： | 蒋志斌. 催化光度法测定肉制品中亚硝酸根含量[J]. 微量元素与健康研究, 2003, 20(5): 46-48 |
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| 作者姓名： | 蒋志斌 |
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| 作者单位： | 江苏连云港职业技术学院,连云港,222006 |
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| 摘 要： | 在室温条件下及 0 4 5mol/L磷酸介质中 ,NO-2 对KBrO3 氧化溴甲酚紫褪色反应具有很强的催化作用 ,建立了测定NO-2 的新方法 ,在反应 12min后于 4 34nm处测定NO-2 ,其线性范围为 0 0 1～ 0 4mg/L ,2 5°C时回归线方程为△A =1 0 6 85C(mg/L) + 0 0 14 6r =0 9980 ,方法操作简便 ,精确度高 ,具有较高的选择性 ,用于肉食品中NO-2 的测定 ,结果满意
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| 关 键 词： | 催化光度法 亚硝酸根 溴甲酚紫 肉制品 |
| 文章编号： | 1005-5320(2003)05-0046-02 |
| 修稿时间： | 2003-06-17 |
The way of Catalysis and Magnitude to Measure the Content of Nitrous Acid Radical in Meat Foods |
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| JIANG Zhi-bing. The way of Catalysis and Magnitude to Measure the Content of Nitrous Acid Radical in Meat Foods[J]. Studies of Trace Elements and Health, 2003, 20(5): 46-48 |
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| Authors: | JIANG Zhi-bing |
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| Abstract: | With the room temperature and 0.45 mol/L phosphoric acid medium, NO - 2 has a great catalysis on discoloration reaction of KBrO 3 oxidation bromocresol purple, establishing a new way of measuring NO - 2. After 12 min of reaction, NO - 2 is measured at 434 nm, with linearity range from 0.01～0.4 mg/L and at 25 °C its regression line equation is △A=1.0685C(mg/L)+0.0146 r=0.9980. The way is easy to handle and has high precision and selectivity, proved satisfying in measuring NO - 2 of meat products. |
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| Keywords: | way of catalysis and magnitude nitrous acid radical bromocresol purple meat products |
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