毛细管离子电泳法同时测定腌菜中硝酸根和亚硝酸根  

Simultaneous determination of nitrate and nitrite in pickle samples by capillary ion electrophoresis

作　　者：姜廷福[1] 李菊白[1] 李辰[1] 梁冰[1] 

机构地区：[1]中国科学院兰州化学物理研究所西北天然药物研究发展中心,兰州730000

出　　处：《分析试验室》2004年第5期34-36,共3页Chinese Journal of Analysis Laboratory

摘　　要：以溴离子(Br-)为内标,建立了毛细管离子电泳同时测定腌菜中的硝酸根和亚硝酸根的方法。讨论了缓冲液pH、样品和缓冲液中氯化钠浓度、分离电压对分离的影响。结果表明:以含1mol LNaCl的40mmol LH3PO4 NaOH缓冲-、-得到基线分离。NO3-和NO2液(pH3.5)为背景电解质,4min内Br-、NO3-检出限分别为0.1g L和0.3g L,峰面积相对标准偏差分别为4.6%和NO25 8%。A method, in which Br^- was used as the internal standard, was developed for the simultaneous determination of nitrate and nitrite in pickle samples by capillary ion electrophoresis. The running buffer was composed of 40 mmol/L H_3PO_4-NaOH and 1 mol/L NaCl (pH 3.5). The two analytes in pickle samples were successfully determined within 7 min. The detection limit of nitrate and nitrite were 0.1 and 0.3 g/L, respectively. The relative standard deviations of peak areas were 4.6% and 5.8%, respectively.

关 键 词：毛细管离子电泳 硝酸根 亚硝酸根 腌菜 

分 类 号：O657.8[理学—分析化学]