酱腌菜中亚硝酸盐的快速测定

用8-羟基喹啉分光光度法测定酱腌中的亚硝酸盐含量,测定时不受温度、时间变化的影响,取得了令人满意的测定结果。该方法测定时亚硝酸盐标准溶液在555 nm为最大吸收峰,波长选择555 nm,pH=12时吸光度为最高恒定值,故选pH=12,加标回收率在96%～104%之间。本法与国标法测定结果相吻合。

Rapid Determination of Nitrite in Pickles

With 8-hydroxyquinoline spectrophotometric determination of nitrite in pickled sauce content,when measured,independent of temperature and time changes,determination of satisfactory results achieved.Used the method,nitrite standard solution had the biggest absorption peak at 555 nm.When the wavelength choosed 555 nm,pH choosed 12,the absorbancy was the highest constant value.Therefore,pH to choose 12,the standardized recoveries were between 96 %-104 %.The method agrees quite well with the national standards.