响应面法优化紫甘蓝泡菜亚硝酸盐测定的预处理条件  

Optimization of Pretreatment Conditions for Determination of Nitrite in Pickled Purple Cabbage by Response Surface Methodology

作　　者：陈雪梅[1,2] 先琳 勾选枝 黎英 CHEN Xue-mei;XIAN Lin;GOU Xuan-zhi;LI Ying(College of Life Science,Longyan University,Longyan 364012,China;Minxi Public Service Platform for Deep-processing of Special Agricultural Products,Longyan 364012,China)

机构地区：[1]龙岩学院生命科学学院,福建龙岩364012 [2]闽西特色农产品精深加工公共服务平台,福建龙岩364012

出　　处：《中国调味品》2022年第8期75-79,共5页China Condiment

基　　金：福建省教育厅中青年教师教育科研项目(JAT170574);2021年福建省大学生创新创业训练项目(202111312039)。

摘　　要：采用盐酸萘乙二胺法测定紫甘蓝泡菜中亚硝酸盐的含量,研究样品预处理时活性炭、饱和硼砂溶液、提取时间、沉淀剂的影响,以加标样品的回收率为指标,优化预处理条件。结果表明,10.0 g紫甘蓝泡菜预处理时采用活性炭0.40 g,饱和硼砂溶液7.80 mL,乙酸锌-亚铁氰化钾溶液各4.00 mL,常温下200 r/min振荡提取10 min,亚硝酸盐平均回收率为98.5%,与国标方法预处理测得的平均回收率81.3%相比,测定结果的准确度更高,稳定性更好。The nitrite content in pickled purple cabbage is determined by N-(1-naphthyl)ethylenediamine dihydrochloride method.The effects of activated carbon,saturated borax solution,extraction time and precipitant during sample pretreatment are studied.The pretreatment conditions are optimized with the recovery rate of spiked samples as the index.The results show that 10.0 g pickled purple cabbage is pretreated with 0.40 g activated carbon,7.80 mL saturated borax solution,4.00 mL zinc acetate solution,4.00 mL potassium ferrocyanide solution,and shaking extraction is carried out at 200 r/min for 10 minutes at room temperature.The average recovery rate of nitrite is 98.5%.Compared with 81.3%measured by the national standard method,the accuracy of determination result is higher and the stability is better.

关 键 词：紫甘蓝泡菜 预处理 亚硝酸盐 回收率 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]