磺胺-氨基萘磺酸光度法测定食品中亚硝酸盐  

Spectrophotometric Determination of Nitrite in Food with Sulfanilamide and 8-Naphthylamine-1-Sulfonic Acid

作　　者：钟晓永[1] 施文健[1] 陈肖云[1] 俞芸[1] 宋伟[1] 

机构地区：[1]上海理工大学城市建设与环境工程学院,上海200093

出　　处：《食品与生物技术学报》2009年第2期206-209,共4页Journal of Food Science and Biotechnology

基　　金：上海市世博重大科技专项资助项目(06dz05809);上海理工大学城建学院创新基金资助项目(CJCX0602)

摘　　要：筛选了重氮组分和偶合组分。研究了重氮反应和偶合显色反应的条件和方法，提出了磺胺-8-氨基-1-萘磺酸分光光度法测定食品中亚硝酸盐。常温，溴化钾共存下，亚硝酸盐在pH3的磷酸-磷酸二氢钠缓冲溶液中与磺胺发生重氮化反应，重氮盐与8-氨基-1-萘磺酸偶合生成红色偶氮化合物，最大吸收峰在518nm波长处。磺胺-8-氨基-1-萘磺酸偶氮化合物的表观摩尔吸光系数3．9×10^4L·mol^-1·cm^-1，线性范围0．02～1．4mg／L，相对标准偏差2．22％，回收率98.0%～102％。该方法可用于食品中痕量亚硝酸盐的测定。In this manuscript, A novel method of diazotizing-coupling spectrophotometry with sulfanilamide and 8-Naphthylamine-1-Sulfonic acid to determine nitrites in foodstuffs was developed. Room temperature, In the presence of potassium bromide, nitrite could reacted with sulfanilamide in NaH2PO4-HaPO4 buffer medium of pH 3 at room temperature. Then diazonium salt reacted with 8-Naphthylamine-1-Sulfonic acid, forming red azo compounds, of which the absorption peak was 518nm. The apparent molar absorptivity was 3.9 ×10^4L·mol^-1·cm^-1. The Beer＇s law was obeyed in the range of 0.02 to 1.4 mg/L. RSD was 2.22%. The recoveries were in the range from 98.0% to 102%. This method has been successfully used to determine the trace nitrite in food.

关 键 词：亚硝酸盐 磺胺 8-氨基-1-萘磺酸 分光光度法 

分 类 号：TS207.3[轻工技术与工程—食品科学]