Bianchi E, Bruschi R, Draisci R, Lucentini L
Scuola di Specializzazione in Chimica e Tecnologie Alimentari, Universitá di Parma, Italy.
Z Lebensm Unters Forsch. 1995 Apr;200(4):256-60. doi: 10.1007/BF01187515.
Ion chromatography and colorimetry were used to determine nitrate ion concentration in 76 different pork meat products (salami, mortadella, wurstel, raw and cooked ham and other whole-muscle cooked products) and the results were compared. The comparison revealed that the two techniques yield quantitatively similar results, except in cases where the matrix was so complex that it might have influenced the analytical data. These results are consistent with those obtained by other authors who used UV spectrophotometric detection.
采用离子色谱法和比色法测定了76种不同猪肉制品（萨拉米香肠、意大利熟香肠、德国小香肠、生火腿和熟火腿以及其他全肌肉熟制品）中的硝酸根离子浓度，并对结果进行了比较。比较结果显示，除了基质过于复杂可能影响分析数据的情况外，这两种技术产生的定量结果相似。这些结果与其他使用紫外分光光度检测法的作者所获得的结果一致。
