离子色谱法和分光光度法测定卤肉制品中亚硝酸盐的比较研究

Comparative study on determination of nitrite in marinated meat products by ion chromatography and spectrophotometry

中文关键词:  离子色谱法  分光光度法  卤肉制品  亚硝酸盐  比较

英文关键词:ion chromatography  spectrophotometry  stewed meat products  nitrite  comparative

中文摘要:

      目的 分析和比较离子色谱法和分光光度法测定卤肉制品中亚硝酸盐的异同。方法 对市售的10种卤肉制品, 建立了离子色谱法和分光光度法测定卤肉制品中亚硝酸盐的分析方法。根据GB 2760—2014《食品安全国家标准 食品添加剂使用标准》进行评价。结果 离子色谱法测得的亚硝酸盐浓度在0.00~2.50 mg/L、分光光度法测得的亚硝酸盐浓度在0.00~0.30 mg/L范围内线性关系良好, 相关系数r2均大于0.999。离子色谱法测得的亚硝酸盐的加标回收率为95.6%~99.5%, 相对标准偏差(relative standard deviation, RSD)为1.3%~2.2%; 分光光度法测得的亚硝酸盐的加标回收率为93.8%~98.9%, RSD为2.4%~3.6%。结论 市售的卤肉制品中亚硝酸盐含量均低于国家污染物限量标准, 符合食品安全国家标准。离子色谱法与分光光度法对亚硝酸盐含量测定结果比较无明显差异, 2种方法均可用于卤肉制品中亚硝酸盐的测定。

英文摘要:

      Objective To analyze and compare the similarities and differences of ion chromatography and spectrophotometry for determining nitrite in stewed meat products. Methods For 10 kinds of stewed meat products on the market, an analytical method for the simultaneous determination of nitrite in stewed meat products by ion chromatography and spectrophotometry had been developed. The evaluation was conducted according to GB 2760—2014 National food safety standard-Standard for the use of food additives. Results The concentration of nitrite measured by ion chromatography was in the range of 0.00?2.50 mg/L, and the concentration of nitrite measured by spectrophotometry was in the range of 0.00?0.30 mg/L. The correlation coefficients (r2) were greater than 0.999. The recovery of nitrite by ion chromatography was 95.6%?99.5% and RSD was 1.3%?2.2%. The recovery of nitrite by spectrophotometry was 93.8%?98.9% and RSD was 2.4%?3.6%. Conclusion The nitrite content in stewed meat products on the market is lower than the national pollutant limit standard, and meet national standard for food safety. There is no significant difference between the determination results of nitrite by ion chromatography and spectrophotometry, two kinds of methods can be used for the determination of nitrite in the meat products.