Analytical methods for nitrate and nitrite determination in foods. 3. Spectrophotometric determination of nitrate and nitrite using sulphanilic acid/1-naphylamine, and of nitrite using resorcinol/zirconium (IV) oxychloride

The Nitrate content of foods may be determined by means of azo-dye coupling after reduction of the nitrate with the aid of active cadmium produced in the sample solution. An easy method for determining nitrite consists in the colorimetric estimation of a coloured chelate formed from nitrite, resorcinol and zirconium(IV) oxychloride.