College of Life Science, Sichuan Normal University, Chengdu 610101, China; Bioengineering College of Chongqing University, Chongqing 400044, China.
College of Life Science, Sichuan Normal University, Chengdu 610101, China; College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China.
Food Chem. 2022 Mar 30;373(Pt B):131678. doi: 10.1016/j.foodchem.2021.131678. Epub 2021 Nov 27.
The detection of nitrite is of great significance because it is closely related to food safety. In this work, a rapid colorimetric method was developed for nitrite detection based on the reaction of propylene glycol alginate (PGA) gel interface. In the reaction of nitrite and 4-Aminoacetophenone, diazo compound formed, which could be further transformed to purplish red compound by reacting with N-(1-Naphthyl)ethylenediamine (NED). Nitrite exhibited a linear relationship with the grayscale of the gel interface in the range of 0.3-9 μg mL with a detection limit of 0.3 μg mL. The method was applied to detect nitrite in four types of pickled vegetables with recovery of 80.9-119.02% and relative standard deviation of 0.11-6.73%. Notably, the detection process can be accomplished within 5 min. The proposed colorimetric method exhibited advantages of simplicity, quickness and sensitivity, showing potential application prospects for the real-time and on-site detection of nitrite in pickled vegetables.
亚硝酸盐的检测具有重要意义，因为它与食品安全密切相关。在这项工作中，基于藻酸钠（PGA）凝胶界面的反应，开发了一种用于亚硝酸盐检测的快速比色法。在亚硝酸盐和 4-氨基苯乙酮的反应中，形成重氮化合物，该化合物可以与 N-(1-萘基)乙二胺（NED）进一步反应生成紫红色化合物。亚硝酸盐在 0.3-9μg/mL 范围内与凝胶界面的灰度呈线性关系，检测限为 0.3μg/mL。该方法用于检测四种腌制蔬菜中的亚硝酸盐，回收率为 80.9-119.02%，相对标准偏差为 0.11-6.73%。值得注意的是，检测过程可以在 5 分钟内完成。所提出的比色法具有简单、快速和灵敏的优点，为实时、现场检测腌制蔬菜中的亚硝酸盐展示了潜在的应用前景。
