蔬菜中硝酸盐和亚硝酸盐的不同提取方法及含量测定  

Comparison of Several Extraction Methods for the Spectrophotometric Determination of Nitrate and Nitrite in Vegetables

作　　者：陈秋生[1] 梁淑轩[1] 李科[1] 孙汉文[1] 

机构地区：[1]河北大学化学与环境科学学院河北省分析科学与技术重点实验室,河北保定071002

出　　处：《河北大学学报（自然科学版）》2007年第2期174-178,共5页Journal of Hebei University(Natural Science Edition)

基　　金：河北大学博士基金资助项目(NO.026)

摘　　要：对超声提取、振荡提取、热水提取等不同的样品提取技术进行比较，选择用简便高效的超声提取技术提取蔬菜中的硝酸盐和亚硝酸盐．用N-（1-萘基）-乙二胺分光光度法测定亚硝酸盐含量，用镉柱还原法测定硝酸盐含量．NO2-和NO3-的回收率分别为97．5％～100．2％和96．8％～103．7％，RSD分别为6．05％和0．24％．A comparative study on three pretreatment methods, ultrasonic extraction method, shaking extraction method, and hot water stationary soaking extraction method, for the spectrophotometric determination of nitrate and nitrite in vegetable has been carried out in this paper. The results suggested ultrasonic extraction was fast and efficient. Nitrite reacts with N-（1-naphthyl） ethylenediamine to form water soluble reddish violent dye whose maximum absorptive wavelength is 540nm. Nitrate was reduced by a cadmium column, then determined by the same method as nitrite. The recovery of NO2^- and NO3^- was 97.5 % - 100.2 % and 96.8 % 103.7 % respectively. RSD was 6.05 % for nitrate and 0.24 % for nitrite. The contents of NO2^- and NO3^- in different kinds of vegetables were determined bv the suggested method.

关 键 词：蔬菜 硝酸盐 亚硝酸盐 提取 

分 类 号：O652.4[理学—分析化学]