| 盐酸萘乙二胺法测定食品中亚硝酸盐含量的影响因素研究 |
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| 引用本文： | 姜薇薇,王树庆,张瑞菊,房晓.盐酸萘乙二胺法测定食品中亚硝酸盐含量的影响因素研究[J].山东商业职业技术学院学报,2011,11(3):87-88,93. |
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| 作者姓名： | 姜薇薇 王树庆 张瑞菊 房晓 |
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| 作者单位： | 1. 山东轻工业学院食品与生物工程学院,山东济南,250353
2. 山东商业职业技术学院、山东省农产品储运保鲜技术重点实验室,山东济南,250103 |
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| 基金项目： | 山东省科技攻关项目(编号2008GG0008020) |
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| 摘 要： | 对用国标法——盐酸萘乙二胺分光光度法测定食品中的亚硝酸盐含量的影响因素进行了研究。通过单因素实验,分析了三种因素—显色时间、显色温度、样品pH值等对测定结果的影响。结果表明,显色温度、显色时间和样品pH值等因素均对检测结果都有一定的影响,提出了在实际应用中对检测方法的改进措施。
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| 关 键 词： | 亚硝酸盐 盐酸萘乙二胺 分光光度法 |
Study on Influencing Factors of Determination of Nitrite in Foods with Hydrochloric Acid Naphthylethylenediamine |
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| JIANG Wei-wei,WANG Shu-qing,ZHANG Rui-jv,FANG xiao.Study on Influencing Factors of Determination of Nitrite in Foods with Hydrochloric Acid Naphthylethylenediamine[J].Journal of Shandong Institute of Commerce and Technology,2011,11(3):87-88,93. |
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| Authors: | JIANG Wei-wei WANG Shu-qing ZHANG Rui-jv FANG xiao |
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| Institution: | JIANG Wei-wei1,WANG Shu-qing2,ZHANG Rui-jv2,FANG xiao2(Food Engineering and Biotechnology College of Shandong Institute of Light Industry Jinan,Shandong 250353,China,Shandong Province Key Laboratory of Storage and Transportation Technology of Agricultural Products,Shandong Institute of Commerce and Technology,Jinan,Shandong 250103,China) |
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| Abstract: | In this paper,the influence factors were studied in determination of nitrite in foods with national standard method-Spectrophotometric hydrochloride naphthylethylenediamine.With Single factor experiments,three factors——time,temperature and the sample pH value on the influence to measurement results were studied.The results showed that the temperature,time and sample pH have a certain extent effect on the test results.The determination of nitrite in foods was Improved. |
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| Keywords: | nitrite hydrochloric acid naphthylethylenediamine spectrophotometry |
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