腌制咸菜中亚硝酸盐含量测定.doc

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腌制咸菜中亚***盐含量的测定
摘要:
目的：建立测定腌制蔬菜中亚***盐含量的方法。方法：在弱酸性溶液中亚***盐与对氨基苯磺酸反响生成的重氮化合物,重氮化合物再与盐酸萘乙二***偶联生成紫红色的偶氮染料,用分光光度法测定。结果：经过校正,亚***盐含量x (μg) 与吸光度A 之间在λmax = 533nm 处,具有良好的线性关系。利用此方法所测定的腌制蔬菜中亚***盐的含量随时间有一定变化规律。结论：用分光光度法测定腌制咸菜中亚***盐的含量,方法简单、方便、快捷、实用,可对食品中亚***盐含量的测定中推广应用。
关键词:腌制咸菜；亚***盐测定；分光光度法
The determination of the nitrite content of pickled vegetables
Rongyanjun(Major biotechnique,grade 2007,Ocean University of China)
AimTo establish a method for determining the content of the nitrite in pickledvegetables .MethodsNitrite react with 4-aminobenzenesulfonic acid inweak acidic media to produce 4-sulfobenzenediazonium , which reacted with N′-( napht halen-1-yl) eth-ane-1 ,2-diamine hydrochloride to produce a red diazene pound , the red pound was detected byspect rop hotometer . Results The calibration graph for aqueous procedure was obtained by plotting ab-sorbance values at 533 nm against nit rite concent ration. The content level of nitrite in the pickled vegetables we used has some disciplines. Conclusion The met hod is accurate , rapid , simple , can be applied in determining the nit rite content of the pickledvegetables.
Keywords:pickled vegetable