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离子色谱法测定腊肠中NO2-和NO3-含量
引用本文:冯顺卿,李明珠,劳锦花.离子色谱法测定腊肠中NO2-和NO3-含量[J].食品科学,2010,31(6):213-215.
作者姓名:冯顺卿  李明珠  劳锦花
作者单位:1.中山大学 水产品安全教育部重点实验室 2.中山大学生命科学学院生物化学系 3.中山大学药学院
基金项目:中山大学“二期985”:食品安全与公共卫生科技创新平台项目
摘    要:研究腊肠中的NO2 和NO3 的离子色谱- 电导检测测定方法。样品用超纯水超声波辅助提取,除去脂肪、蛋白质和大量的Cl-干扰后,用离子色谱进行测定。采用IonPac AS9-HC(4mm × 250mm) 分析柱以及相应的保护柱IonPac AG9-HC(4mm × 50mm),以9.0mmol/L Na2CO3 溶液为淋洗液。NO2 和NO3 的质量浓度与其峰面积具有很好的线性和重复性,其检出限分别为0.5、1.0mg/kg。

关 键 词:离子色谱  腊肠  NO2  NO3  
收稿时间:2009-01-21

Ion Chromatographic Determination of Nitrite and Nitrate in Chinese Preserved Sausages
FENG Shun-qing,LI Ming-zhu,LAO Jin-hua.Ion Chromatographic Determination of Nitrite and Nitrate in Chinese Preserved Sausages[J].Food Science,2010,31(6):213-215.
Authors:FENG Shun-qing  LI Ming-zhu  LAO Jin-hua
Affiliation:1. Key Laboratory of Aquatic Food Product Safety, Ministry of Education, Instrumental Analysis and Research Center, Sun Yat-sen University, Guangzhou 510275, China;2. Department of Biochemistry, School of Life Science, Sun Yat-sen University, Guangzhou 510275, China;3. School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou 510006, China
Abstract:A method using ion chromatography with electrochemical detection was developed for the determination of nitrite and nitrate in Chinese preserved sausages. Sample preparation was achieved by ultrapure water extraction with the assistance of ultrasonic, elimination of interference of fat, protein and a large number of chlorine ions and filtration through a 0.45μm pore size nylon membrane. In the ion chronographic analysis, an IonPac AS9-HC analytical column (4 mm × 250 mm) protected with an IonPac AG9-HC guard column (4 mm × 50 mm) was used, and the eluant was 9.0 mmol/L Na2CO3 aqueous solution. Nitrite and nitrate both presented a good linear relationship between peak area and concentration. The limits of detection of the method for nitrite and nitrate were 0.5 and 1.0 mg/kg, respectively.
Keywords:ion chromatography  Chinese preserved sausage  nitrite  nitrate  
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