酱卤肉中亚硝酸钠含量的测定  

Determination of Nitrite Content in Sauce Braised Pork

作　　者：同瑞婷 TONG Ruiting(Shaanxi Provincial Product Quality Supervision and Inspection Institute,Xi'an,Shaanxi 710048,China)

机构地区：[1]陕西省产品质量监督检验研究院,陕西西安710048

出　　处：《农产品加工》2021年第1期50-51,59,共3页Farm Products Processing

摘　　要：采用盐酸萘乙二胺分光光度计法对酱卤肉中亚硝酸钠含量进行了测定,考查了制样的均匀性、饱和硼砂用量、显色剂新鲜度和标准曲线不同等因素对试验结果产生的影响。结果表明,采用四分法均匀取样粉碎混匀,加入饱和硼砂12.5 mL,沸水浴加热15 min,显色剂现配现用,选用合适的标液,以保证检验结果的准确性。The content of nitrite in sauce braised pork was determined by spectrophotometer method with hydrochloric acid naphthalene ethylenediamine as the color reaction reagent.The factors that affected the experimental result were investigated,in-cluding the uniformity of sample preparation and amount of saturated borax,the freshness of chromogenic agent and the difference in the standard curve.The results showed that in order to ensure the accuracy of the test results,the four-part method was adopted to evenly sample after grinding,add saturated borax 12.5 mL boiling water bath and heat for 15 min,and the color developing agent was used new,and then the appropriate standard solution was selected for calculation.

关 键 词：盐酸萘乙二胺 亚硝酸盐 酱卤肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]