可见分光光度法测定酸腌菜中亚硝酸根的含量  

Visible Spectrophotometric Determination of Nitrite in Sour Pickles

作　　者：田大民[1] 刘向云[1] 李晓[2] 武文[3] 

机构地区：[1]河南城建学院化工系,河南平顶山4670441 [2]中平能化集团尼龙化工公司化工二厂,河南平顶山467000 [3]周口师范学院化学系,河南周口466001

出　　处：《安徽农业科学》2010年第10期5312-5314,共3页Journal of Anhui Agricultural Sciences

基　　金：周口师范学院青年基金(zknuqn200915)

摘　　要：[目的]测定10种市售酸腌菜中亚硝酸根的含量。[方法]采用可见分光光度法,利用亚硝酸根可与试剂中性红、8-羟基喹啉分子中苯环上的伯胺基发生重氮化反应,溶液由红色转为蓝色(λmax=480nm),然后在氨性溶液中与8-羟基喹啉的羟基对位偶联生成偶氮染料,溶液颜色由蓝色变为黄褐色(λmax=560nm)这一性质测定酸腌菜中亚硝酸根的含量。[结果]10种市售酸腌菜中亚硝酸根含量均没有超过国家食品中亚硝酸盐含量规定标准(≤30mg/kg),但其亚硝酸根离子的含量都是较高的。[结论]可见分光光度法测定酸腌菜中亚硝酸根的含量,亚硝酸根浓度快速、简单、选择性好、灵敏度较高;消费者应少吃腌菜,尽量以新鲜的蔬菜为主食。[Objective] Determination of nitrite content in 10 kinds of sour pickles.[Method] By using visible spectrophotometry and the nature of that nitrite with reagent neutral red,8-hydroxyquinoline benzene molecules occurs on the primary amine diazotization reaction,the solution colop was from red to blue （λmax = 480 nm）,and then ammonia solution,with 8-hydroxyquinolineazo dyes generated hydroxyl coupling alignment,the solution became yellowish brown color from blue （λmax = 560 nm） to determine the nitrite content in acid pickles.[Result] 10 kinds of commercially available acid content of nitrite in pickled vegetables did not exceed the State Food and nitrite content of the required standard （≤ 30 mg/kg）,but the nitrite ion concentration was high.[Conclusion] Visible spectrophotometric determination of nitrite and concentration of nitrite in acid pickles content is the fast,simple,good selectivity and high sensitivity;consumers should eat more fresh vegetables,less sour pickles.

关 键 词：亚硝酸根 中性红 8-羟基喹啉 分光光度法 

分 类 号：O657.32[理学—分析化学]