摘要
本文利用Griess试剂比色法对腌制酸菜过程中的亚硝酸盐含量进行跟踪测定,并测定在赤峰市市面上随机抽取的榨菜、禽蛋和火腿肠类食品中亚硝酸盐含量。测定结果表明,用长白菜和圆白菜腌制的酸菜都在第9天亚硝酸盐含量最高,含量分别为4.15mg/kg、2.50mg/kg,从第10天开始下降,最后都维持在一很小定值,分别为1.25mg/kg、0.25mg/kg。在赤峰市市面随机抽取的榨菜类食品中的亚硝酸盐含量在1.0～1.8mg/kg之间;禽蛋类食品在1.0～1.87 mg/kg之间;火腿肠类食品在4.0～15.0mg/kg之间。适量食用都不会影响人类的健康。本方法的相对标准偏差S_r≤2.36%,回收率为93%～100%。
Griess reagent colorimetry is used, in this thesis, for monitoring the process of making pickles and surveying the amount of nitrite, whether it is harmful to our healthy, contained in some food, which is selected from Chifeng market. According to the result, the maxima which is 4.15 mg/kg in long cabbage and 2.50 mg/kg in round cabbage are found on the 9th day, but they are descen -ding after 10 days and they hardly change, keeping respectively at 1.25 mg/kg, 0.25 mg/kg. The amount of nitrite is in the range Of 1.0-1.8 mg/kg, 1.0-1.87 mg/kg and 4.0-15.0mg/kg in the preserved szechuan pickles, eggs and hams. They are edible enough if you are eat properly. RSD is less than 2.36%,and the rate of recovery is in the range of 93%-100%.
出处
《现代仪器》
2010年第5期59-62,共4页
Modern Instruments
