食品中亚硝酸盐检测关键影响因素探究  

Research on Key Influencing Factors of Determination of Nitrite in Foods

作　　者：王强立 WANG Qiangli(Xiamen Institute for Food and Drug Quality Control,Xiamen 361013,China)

机构地区：[1]厦门市食品药品质量检验研究院,福建厦门361013

出　　处：《食品安全导刊》2024年第4期95-99,共5页China Food Safety Magazine

摘　　要：目的:运用《食品安全国家标准食品中亚硝酸盐与硝酸盐的测定》(GB 5009.33—2016)第二法分光光度法对食品中亚硝酸盐进行检测,分析影响检测结果的关键因素。方法:将标准溶液和待测溶液在同等条件下进行测定,扩展标准曲线线性范围,将检测过程分为4个步骤,分别进行加标回收试验,结合氧化还原反应标准电极电势分析影响检测结果的关键因素。结果:亚铁氰化钾溶液久置后可能分解产生Fe^(3+),Fe^(3+)可氧化亚硝酸根导致检测结果偏低,其他溶液相对稳定。结论:GB 5009.33—2016中分光光度法稳定可靠,亚铁氰化钾溶液的稳定性是影响检测结果的关键因素。Objective:To detect nitrite in food by GB 5009.33—2016 second method spectrophotometry,and analyze the key factors affecting the test results.Method:The standard solution and the solution to be tested were measured under the same conditions,and the linear range of the standard curve was expanded.The detection process was divided into four steps,and the standard recovery test was carried out respectively.Combined with the standard electrode potential of the redox reaction,the key factors affecting the detection results were analyzed.Result:The potassium ferrocyanide solution may decompose to produce Fe^(3+)after a long time.Fe^(3+)can oxidize nitrite,resulting in low detection results,and other solutions are relatively stable.Conclusion:The spectrophotometric method in GB 5009.33—2016 is stable and reliable,and the stability of potassium ferrocyanide solution is the key factor affecting the test results.

关 键 词：食品 亚硝酸盐 亚铁氰化钾 分光光度法 

分 类 号：TS207.3[轻工技术与工程—食品科学]