College of Agronomy, Sichuan Agricultural University, Chengdu 611130, Sichuan, China.
College of Science, Sichuan Agricultural University, Chengdu 611130, Sichuan, China.
Food Chem. 2020 Jul 1;317:126361. doi: 10.1016/j.foodchem.2020.126361. Epub 2020 Feb 5.
A rapid, sensitive, and highly selective method for determining nitrite in food has been developed. This method is based on the reaction of nitrite with the amino group of 3,3,5,5-tetramethylbenzidine (TMB) to form a diazonium salt, and then the diazonium salt and glucosamine hydrochloride are coupled to each other to form an orange compound. The optimal conditions for maximum color and other analytical parameters were studied. A colorimetric method for nitrite detection has been developed with an outstanding correlation coefficient (R = 0.9944), a wide linear range (1-75 μM) and 0.73 μM limit of detection (at S/N = 3) for nitrite ions. This method was successfully applied to the determination of nitrite in a variety of foods and gave recoveries in the range between 100.16% and 103.07%, demonstrating that the accuracy, reliability and potential application of this assay for monitoring nitrite in foods.
已经开发出一种快速、灵敏且高度选择性的方法来测定食品中的亚硝酸盐。该方法基于亚硝酸盐与 3,3,5,5-四甲基联苯胺（TMB）的氨基反应形成重氮盐，然后重氮盐与盐酸葡糖胺相互偶联形成橙色化合物。研究了最大颜色和其他分析参数的最佳条件。已经开发出一种用于亚硝酸盐检测的比色法，具有出色的相关系数（R=0.9944）、宽线性范围（1-75 μM）和 0.73 μM 的检测限（在 S/N=3 时）。该方法成功应用于各种食品中亚硝酸盐的测定，回收率在 100.16%至 103.07%之间，表明该测定法用于监测食品中亚硝酸盐的准确性、可靠性和潜在应用。
