食品中亚硝酸盐的不同提取方法及含量测定

采用加热和不加热两种提取方法提取肉制品中的亚硝酸盐，同时采用盐酸萘乙二胺法（GB／T5009．33—2003）和盐酸副玫瑰苯胺法测定亚硝酸盐的含量。结果表明．用盐酸副玫瑰苯胺法测定肉制品中的亚硝酸盐．结果与盐酸萘乙二胺法一致．加热处理亚硝酸盐含量明显高于不加热处理；盐酸副玫瑰苯胺法具有简便、选择性好．可用于肉制品中微量亚硝酸盐的测定。

Comparison of several extraction methods for the spectrophoto metric determination of nitrite in food

This article uses the heating and nonheating method in extracting nitrite from product,simultaneously uses naphthalene hydrochloric[1](GB/5009 33-2003) and the pararosaniline hydrochloride[2] in the determination of nitrite content.The result indicated that the pararosaniline hydrochloride determination is consistent with the naphthodiamide hydrochlorid detrmination of nitrite in meat,the nitrous acid salt content in heating processing is higher than that in non-heating up processing.The pararosaniline hydrochloride has the simplicity and selectivity,may use in the micro nitrite determination of meat product.