Siu D C, Henshall A
Dionex Corporation, Sunnyvale, CA 94086, USA.
J Chromatogr A. 1998 Apr 24;804(1-2):157-60. doi: 10.1016/s0021-9673(97)01245-4.
Nitrate and nitrite are usually added to processed meat products to provide protection against microorganisms that cause food poisoning. Nitrite may react with secondary amines to form nitrosoamines, a class of carcinogens. Nitrate, although it is more stable than nitrite, can act as a reservoir for nitrite. Thus, both nitrate and nitrite need to be monitored to ensure the quality and safety of meat products. In this paper, an accurate and sensitive method is described by which nitrate and nitrite are extracted from food samples, then analyzed by ion chromatography (IC). Commercial samples of ham and salami were analyzed by IC with UV absorbance detection. UV absorbance was specific for nitrate and nitrite, eliminating interference from other ions present at much higher concentrations. Recoveries of nitrate and nitrite were greater than 90%. The method was linear (r2 > 0.999) over the working range, and detection limits for nitrate and nitrite were 50 micrograms/l and 30 micrograms/l, respectively.
硝酸盐和亚硝酸盐通常被添加到加工肉类产品中，以防止导致食物中毒的微生物滋生。亚硝酸盐可能会与仲胺反应形成亚硝胺，这是一类致癌物。硝酸盐虽然比亚硝酸盐更稳定，但可作为亚硝酸盐的储存库。因此，需要同时监测硝酸盐和亚硝酸盐，以确保肉类产品的质量和安全。本文描述了一种准确且灵敏的方法，通过该方法从食品样品中提取硝酸盐和亚硝酸盐，然后用离子色谱法（IC）进行分析。对火腿和萨拉米香肠的商业样品采用配备紫外吸光检测的离子色谱法进行分析。紫外吸光对硝酸盐和亚硝酸盐具有特异性，可消除其他高浓度存在的离子的干扰。硝酸盐和亚硝酸盐的回收率均大于90%。该方法在工作范围内呈线性（r2 > 0.999），硝酸盐和亚硝酸盐的检测限分别为50微克/升和30微克/升。
