摘要
利用亚硝酸盐与对氨基苯磺酸重氮化反应的产物和盐酸萘乙二胺偶合生成的紫红色化合物,采用分光光度法,测定了腌肉制品中亚硝酸盐的含量.该法具有操作简单、反应速度快、稳定性好、准确度高、线性范围宽等优点,用于腌肉制品中亚硝酸盐的残留量分析结果满意.
Objective to investigate the added nitrite in marketed pickle beef products,we have maked five random samples,The result show that all nitrite remains exceeded standard,smart exceeded standard have 40%.Suggest relational department to increase publicize degree about food safety,intensify wardship of food produce and market,provide a save consume environment about food to people.
出处
《周口师范学院学报》
CAS
2009年第5期73-75,共3页
Journal of Zhoukou Normal University
