摘要
采用锌-镉水浴振荡法还原了硝酸盐,并与国标方法进行比较,测定酸菜、风干肠中的硝酸盐。讨论了固液比、温度、时间、振荡频率、氯化镉溶液浓度这些因素对测定结果的影响,确定最佳还原条件为固液比1∶2,温度50℃,时间40min,振荡频率180r/min,氯化镉溶液浓为1.5%,硝酸盐还原率达到92.65%。与国标法相比,该方法具有较好的精密度,而且在测试难易程度和经济方面都优于标准镉柱法,具有较好的实用性。
The nitrate was reduced by using Zn-Cd water bath shaking method and compared with national standard method. The content of ni- trite in dried fermented sausages and sauerkraut was determined. The effect of solid-liquid ratio, temperature, time, oscillation frequency and cadmi- um chloride concentration on the determination result were studied. The optimum reducing conditions were obtained as follows： the ratio of solid-liq- uid was 1：2, the temperature was 50℃, the time was 40min, the oscillation frequency was 180r/min and the cadmium chloride concentration was 1.5%. Comparing with national standard method, this method showed a better precision, and it was superior to the standard cadmium column method in the aspects of testing difficulty and economic.
出处
《化学与粘合》
CAS
2012年第4期35-37,76,共4页
Chemistry and Adhesion
关键词
锌-镉水浴振荡
硝酸盐
酸菜
风干肠
Zn-Cd water bath shaking
reducing
nitrate
sauerkraut
dried fermented sausages
