Sasaki Takahiro, Tahara Shoichi, Tanaka Marie, Mizumachi Toshiko, Yamajima Yukiko, Miyakawa Hiroyuki, Uematsu Yoko, Monma Kimio
Tokyo Metropolitan Institute of Public Health.
Shokuhin Eiseigaku Zasshi. 2018;59(1):18-23. doi: 10.3358/shokueishi.59.18.
A simple and useful method for the determination of nitrite in meat and fish products was developed. The sample (2.5 g) was extracted and cleaned up by dialysis in tris hydroxymethyl aminomethane solution with shaking at 80℃ for 2.5 hr. Nitrite in the dialysate was quantified by colorimetric analysis. Furthermore, the dialysate was cleaned up with SPE under cooling, and nitrite in the resulting solution was determined using LC-UV with an anion exchange column for confirmation. The recoveries of nitrite from frankfurter and fish sausage, fortified at the levels of 0.002 g/kg and the maximum usage dose (0.070 g/kg for meat products, 0.050 g/kg for fish sausage) ranged from 82.6 to 104.8% in colorimetric analysis and from 88.3 to 97.6% in LC-UV confirmation analysis. The values determined in various meat and fish products by the developed method and by the Japanese official method were approximately equivalent.
开发了一种简单且实用的测定肉类和鱼类产品中亚硝酸盐的方法。将样品（2.5 g）在三羟甲基氨基甲烷溶液中通过透析进行提取和净化，于80℃振荡2.5小时。透析液中的亚硝酸盐通过比色法进行定量。此外，透析液在冷却条件下用固相萃取进行净化，所得溶液中的亚硝酸盐使用配备阴离子交换柱的液相色谱 - 紫外检测法进行测定以作确认。在比色法分析中，从添加了0.002 g/kg以及最大使用剂量（肉类产品为0.070 g/kg，鱼香肠为0.050 g/kg）的法兰克福香肠和鱼香肠中回收亚硝酸盐的回收率为82.6%至104.8%，在液相色谱 - 紫外确认分析中为88.3%至97.6%。用所开发的方法和日本官方方法在各种肉类和鱼类产品中测定的值大致相当。
