食品中亚硝酸盐和硝酸盐检测方法研究  

Method Optimization for NO_2&NO_3 Examination in Food

作　　者：李莹莹[1,2] 赵靖[3] 程杨[3] 

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]天津厚普技术检测有限公司,天津300071 [3]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2013年第16期82-84,共3页Food Research and Development

摘　　要：改进离子色谱方法分析食品中亚硝酸盐和硝酸盐的色谱条件,节省分析时间,提高工作效率。改变样品的前处理条件和色谱分析条件,比较测定目标物的线性相关度和回收率,验证优化条件的适用性。结果表明样品的线性相关度、精密度、回收率均符合国标中的要求。本法优化国标GB 5009.33-2010《食品安全国家标准食品中亚硝酸盐与硝酸盐的测定》的色谱条件和样品处理方法,在不损伤分离柱的条件下,实现食品样品中亚硝酸根和硝酸根的快速定量分析,提高实验效率,节约资源。Optimize system condition of Ion Chromatograph on quantitative test of nitrite and nitrate in national standard. Reducing time and improving work efficiency.Compare correlation and recovery test by changing sample preparation process and system condition to validate changed condition suitability.Correlation, RSD and recovery meet national standard requirement.Optimize national standard GB 5009.33-2010〈 Determination of nitrite and nitrate in foods〉system condition and sample preparation procedure. Quantify nitrite and nitrate in foods rapidly without any column damaged. Improve experiment efficiency and conserve resource.

关 键 词：离子色谱法 食品 亚硝酸盐 硝酸盐 

分 类 号：R155.5[医药卫生—营养与食品卫生学]