常见腌制食品中亚硝酸盐含量的测定

采用可见分光光度法,利用亚硝酸根可与中性红试剂、8-羟基喹啉发生重氮反应,然后在氨性溶液中又会生成偶氮染料,反应体系在λ=560 nm处有最大吸收峰,测得亚硝酸根的标准吸收曲线方程为A=0.26232C-0.001 69,相关系数R=0.998 73。此方法测定腌制食品中亚硝酸盐含量均没有超过国家食品中亚硝酸盐含量规定标准(≤20 mg/kg),但散装产品较正规包装产品的亚硝酸根含量高,消费者应尽量以新鲜蔬菜为主食,少吃腌菜,特别是散装类型的,注重健康饮食。

Determination of Nitrite Content in Common Preserved Foods

By using visible spectrophotometry, the nature could occur diazotization reaction with reagent neutral red, 8-hydroxyquinoline, and then the azo dyes were formed in the ammonia solution. The reaction system had the maximum absorption peak at the wavelength of λ=560 nm, the standard nitrite absorption curve equation wasA=0.262 32C-0.001 69, the correlation coeffcientR was 0.998 73. Using this method to determine the content of nitrite in pickled foods did not exceed the range of Chinese National Food Standard, but the bulk product is higher than the regular packing product's nitrite content. Consumers should try to eat fresh vegetables as the staple food, less sour pickles, especially bulk types, focus on healthy eating.