化学发光法测定风干肠中的亚硝酸盐  

Chemiluminescent Determination of Nitrite in Dried Sausages

作　　者：李健[1] 黎晨晨[1] 刘宁[1] 任惠峰[2] 陈姝娟[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]东京海洋大学海洋科学部

出　　处：《食品科学》2009年第20期383-386,共4页Food Science

基　　金：黑龙江省科技厅重点攻关项目(GA07B401-2)

摘　　要：利用亚硝酸根对鲁米诺-溴酸钾化学发光体系具有显著增强作用的特点测定风干肠中的亚硝酸盐。讨论酸度、反应物浓度、干扰离子因素等对测定结果的影响,确定化学发光测定的最佳反应条件为硫酸浓度0.05mol/L、溴酸钾浓度0.06mol/L、鲁米诺浓度1.50×10-4mol/L、NaOH浓度0.25mol/L,此时方法的线性范围为0.001～10mg/L,检出限为8×10-5mg/L(3σ)。样品平行测定(n=11)结果显示:其相对标准偏差为3.55%,加标回收率为99.70%,可见,方法具有较高的灵敏度和选择性,与传统方法相比快速、简便,易于操作。Due to an enhancement effect of Lumino-KbrO3 chemiluminescence system induced by nitrite, nitrite in dried sausages were determined using chemiluminescent method. The effects of reaction substance concentrations, acidity, and interfering ions on chemiluminescence system were investigated to explore the optimal conditions for nitrite determination. Results revealed that the optimal reaction conditions of 0.25 mol/L NaOH in the chemil were 0.05 mol/L H2SO4, 0.06 mol/L KBr（h, 1.50 ×10^-4 mol/L Lumino and system. The detection limit for NO^-2 was 8×10^-5 mg/L and an excellent linear relationship was exhibited in the range of 0.001-10 mg/L. Eleven replicate determinations for nitrite in dried sausages spiked at 10.00 mg/kg exhibited a average recovery rate of 99.70% and a relative standard deviation of 3.55%. Therefore, this method reveals the characteristics of not only high sensitive and selective, but also rapid, simple and convenient, compared with traditional methods.

关 键 词：化学发光 风干肠 亚硝酸盐 鲁米诺-溴酸钾 

分 类 号：TS207.3[轻工技术与工程—食品科学]