腌制咸菜中亚硝酸盐含量测定.doc

腌制咸菜中亚***盐含量测定
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 (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) 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 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 pickled vegetables .
Key words: pickled vegetables; 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