The Analysis and Comparison of Nitrite Determinated Methodsin Meat Product

摘要：

Nitrite is the common food additives in meat product, and they might induce bad impact on the human body. Therefore, the faster and more accurately of nitrite method is very important. In this study nitrite content used ultraviolet method of spectrophotometry, naphthyl ethylenediamine hydrochloride method and griess reagent colorimetric method, then three methods of repeatability, stability and recovery percent were compared. The results indicated that naphthyl ethylenediamine hydrochloride method showed good repeatability, remarkable stability and high recovery percent, so this method was the appropriate method when nitrite in meat product.

关键词： nitrite determination meat products

作者: Zhao Junren Duan Yingkai Sun Suling Wang Weixin

作者单位: College of Chemical Engineering Huanggang Normal University Huanggang, China

会议类型: 国际会议

会议名称: 2011 International Conference on Electronics and Optoelectronics(2011电子学与光电子学国际会议 ICEOE 2011)

会议地点: 大连

会议语种:英文

页码: 274-277

在线出版日期: 2011-07-29（万方平台首次上网日期，不代表论文的发表时间）