分光光度法测定灌肠类肉制品中亚硝酸盐含量  

Spectrophotometric Determination of Nitrite in the Sausage Product

作　　者：武少华[1] 王守兰[1] 沈忱[1] 王丽贤[1] 

机构地区：[1]北京工业大学环境与能源工程学院,北京市朝阳区平乐园100号100022

出　　处：《光谱实验室》2006年第5期1092-1095,共4页Chinese Journal of Spectroscopy Laboratory

基　　金：北京市自然科学基金资助项目(9052001)

摘　　要：研究了亚硝酸盐与N-1-奈乙二胺盐酸盐溶液的显色反应条件,在pH为2的弱酸条件下,亚硝酸盐与4-氨基苯磺酸重氮化后,再与N-1-奈乙二胺盐酸盐偶合形成紫红色偶氮染料,最大吸收波长位于545nm处,表观摩尔吸光系数ε为5.02×104L·mol-1·cm-1,所研究方法的亚硝酸盐含量在0—1.0μg/mL范围内服从比耳定律。该方法用于肉制品中亚硝酸盐含量的测定,加标回收率在91%—108%之间,相对标准偏差小于1.0%。该方法灵敏度高,操作简便快速,应用于北京某肉类加工厂生产的灌肠类肉制品中亚硝酸盐的残留量的测定,结果令人满意。The color reaction of the product of nitrite with 4-amino benzene sulfonic acid and N- （1-Naphthyl）ethylenediamine dihydro-chloride forms a purple red co-ordination compound in the pH = 2 medium of puniness acid. The apparent molar absorptivity ε is 5.02 × 10^4L · mol^-1· cm^-1 at 545nm of the maximum absorption wave length. Beer＇s law is obeyed in the range of 0-1.01μg/mL. The recovery rate is 91%-108% with the relative standard deviation of 〈1.0%. The method is sensitive,and easy to operate,and was used for the determination of remaining nitrite in the sausage product in a meat-packing plant of Beijing with satisfactory results.

关 键 词：亚硝酸盐 分光光度法 N-1-奈乙二胺盐酸盐 残留量 

分 类 号：O657.32[理学—分析化学]