腌制咸菜中亚硝酸盐含量测定.doc

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应生成的重氮化合物, 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(μ g) 与吸光度 A 之间在λ max =5 33 nm 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 (M ajor biotechni que ,grade 2007,Ocean University of China ) Aim To establish a method for determining the content of the nitrite in pickled vegetables . Methods Nitrite react with 4- aminobenzenesulfonic acid in weak acidic media to produce 4- sulfobenzenediazonium , which reacted with N′-( nap ht halen -1- yl) eth - ane -1,2- diamine hydrochloride to produce a red pound , the pound was detected byspect rop hotometer . Results The calibration graph for aqueous procedure was obtained by plotting ab- sorbance values at533nm 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 pickled vegetables . Key words: pickled vegetable s; nitrite determination; spect rop hotometer 1引言腌制蔬菜是利用食盐的高渗透压作用、微生物的发酵作用、蛋白质的分解作用及其它一系列的生化作用, 抑制有害微生物的活动和增加产品的色、香、味的加工过程。蔬菜易富集***盐, 在腌制过程中, 由于有害微生物及***还原酶的作用, ***盐会转化为亚***盐。亚***盐是一种毒性很强的致癌物, 它能与***类物质生成亚硝***而致癌, 摄入会对人体造成危害, 更为严重的是引起