离子色谱法测定卤肉制品中亚硝酸盐和硝酸盐  

Ion chromatography method determination of nitrite and nitrate in stewed meat products

作　　者：沈银梅 白婕[2] 

机构地区：[1]岳阳市食品药品检验所,湖南岳阳414000 [2]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《肉类工业》2016年第12期41-43,共3页Meat Industry

摘　　要：以卤肉制品为研究对象,考察了样品前处理中亚铁氰化钾和乙酸锌的加入量、淋洗液的浓度及淋洗液的流速对测定结果的影响。结果表明:样品前处理中加入亚铁氰化钾(106g/L)5m L和乙酸锌(220g/L)5m L,淋洗液为1.7m mol/L NaHCO_3+1.8m mol/L Na_2CO_3溶液、淋洗液的流速为1.1 m L/min时,样品中各种离子的分离效果较好,回收率和精密度高,回收率NO_2^-和NO_3^-分别为99.9%和99.1%;精密度NO_2^-和NO_3^-分别为1.2%和2.4%。The stewed meat products were taken as the research object, and the effect of the adding amount of potassium hexacyanoferrate and zinc acetate in sample pretreatment, the eluent concentration and the eluent velocity on the determination result was studied. The result showed： when potassium hexacyanoferrate （ 106 g/L） 5 mL and zinc acetate （220 g/L） 5 mL were added in sample pretreatment, eluent was 1. 7 mmol/L NaHCO3 ＋ 1. 8 mmol/L Na2CO3 solution and the eluent velocity was 1.1 mL/min, the separation effect of various ions in samples was better, and the recovery rate and preci- sion were high. The recovery rate of NO2 - and NO3 - was 99.9% and 99.1% respectively and the preci- sion of NO2 - and NO3 - was 1.2% and 2.4% respectively.

关 键 词：卤肉制品 测定值 加标回收率 精密度 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]