Merino L, Örnemark U, Toldrá F
National Food Agency, Uppsala, Sweden.
Emendo Dokumentgranskning, Ulricehamn, Sweden.
Adv Food Nutr Res. 2017;81:65-107. doi: 10.1016/bs.afnr.2016.11.004. Epub 2016 Dec 16.
In this chapter, several factors that should be considered for selecting and developing suitable analytical methods for determining nitrite/nitrate are presented. Nitrite and nitrate occurrence and suitability are a controversial issue. Nitrite is an approved additive considered a foremost curing ingredient for the preservation of meat products. Nitrate is a natural constituent of the human diet that, however, raises fears for its suggested potential harmfulness related to carcinogenesis and environmental contamination. Chemical, regulatory, and analytical aspects are discussed in the light of the need to obtain reliable data of nitrite and nitrate for law enforcement purposes, exposure estimates, and investigation of their physiological role in the human body. In addition, current metrological aspects to ensure the "fitness for purpose" of the selected method are suggested and discussed.
本章介绍了在选择和开发用于测定亚硝酸盐/硝酸盐的合适分析方法时应考虑的几个因素。亚硝酸盐和硝酸盐的存在情况及适用性是一个有争议的问题。亚硝酸盐是一种被批准的添加剂，被认为是肉类制品保存的首要腌制成分。硝酸盐是人类饮食中的天然成分，然而，由于其与致癌作用和环境污染相关的潜在危害，引发了人们的担忧。鉴于为执法目的、暴露评估以及研究它们在人体中的生理作用而获取亚硝酸盐和硝酸盐可靠数据的必要性，对化学、监管和分析方面进行了讨论。此外，还提出并讨论了当前确保所选方法“适用目的”的计量学方面。
