Merino L, Edberg U, Fuchs G, Aman P
National Food Adminstration, Chemistry Division 2, Uppsala, Sweden.
J AOAC Int. 2000 Mar-Apr;83(2):365-75.
Nitrite and nitrate are used as additives in the food industry to provide color and taste and to control undesirable gas and flavor production by anaerobic bacteria by virtue of their antimicrobial properties. The analytical method that has been widely used to determine nitrite and nitrate involves the use of toxic cadmium. In response to a request from the Nordic Committee on Food Analysis, a study was performed to obtain an alternative chromatographic method to determine residual nitrite and nitrate in meat products. The study was done in 3 stages: (1) comparative evaluation of the performance of 3 liquid chromatographic methods, (2) internal validation of the selected ion chromatographic method, and (3) a collaborative study in which 17 laboratories from European countries participated. Furthermore, the applicability of the method to matrixes other than meat and meat products was demonstrated. The results of the collaborative study show that the European Prestandard prENV 12014-4 is well suited for the determination of nitrite and nitrate in different foods (e.g., meat products, vegetables, baby food, and cheese). The limits of detection for nitrite and nitrate ions are 1 and 10 mg/kg, respectively. Recoveries of residual nitrite/nitrate ranged from 96 to 108%. Repeatability and reproducibility were satisfactory.
亚硝酸盐和硝酸盐在食品工业中用作添加剂，以提供颜色和味道，并凭借其抗菌特性控制厌氧细菌产生不良气体和风味。广泛用于测定亚硝酸盐和硝酸盐的分析方法涉及使用有毒的镉。应北欧食品分析委员会的要求，开展了一项研究，以获得一种替代的色谱方法来测定肉制品中的残留亚硝酸盐和硝酸盐。该研究分三个阶段进行：（1）对三种液相色谱方法的性能进行比较评估；（2）对选定的离子色谱方法进行内部验证；（3）一项有来自欧洲国家的17个实验室参与的协同研究。此外，还证明了该方法对肉类和肉制品以外基质的适用性。协同研究结果表明，欧洲预标准prENV 12014-4非常适合测定不同食品（如肉制品、蔬菜、婴儿食品和奶酪）中的亚硝酸盐和硝酸盐。亚硝酸盐和硝酸根离子的检测限分别为1和10 mg/kg。残留亚硝酸盐/硝酸盐的回收率在96%至108%之间。重复性和再现性令人满意。
