CAJ | 학술논문

[目的]测定10种市售酸腌菜中亚硝酸根的含量.[方法]采用可见分光光度法,利用亚硝酸根可与试剂中性红、8-羟基喹啉分子中苯环上的伯胺基发生重氮化反应,溶液由红色转为蓝色(λmax=480 nm),然后在氨性溶液中与8-羟基喹啉的羟基对位偶联生成偶氮染料,溶液颜色由蓝色变为黄褐色(λmax=560 nm)这一性质测定酸腌菜中亚硝酸根的含量.[结果]10种市售酸腌菜中亚硝酸根含量均没有超过国家食品中亚硝酸盐含量规定标准(≤30 mg/kg),但其亚硝酸根离子的含量都是较高的.[结论]可见分光光度法测定酸腌菜中亚硝酸根的含量,亚硝酸根浓度快速、简单、选择性好、灵敏度较高;消费者应少吃腌菜,尽量以新鲜的蔬菜为主食.
[목적]측정10충시수산업채중아초산근적함량.[방법]채용가견분광광도법,이용아초산근가여시제중성홍、8-간기규람분자중분배상적백알기발생중담화반응,용액유홍색전위람색(λmax=480 nm),연후재안성용액중여8-간기규람적간기대위우련생성우담염료,용액안색유람색변위황갈색(λmax=560 nm)저일성질측정산업채중아초산근적함량.[결과]10충시수산업채중아초산근함량균몰유초과국가식품중아초산염함량규정표준(≤30 mg/kg),단기아초산근리자적함량도시교고적.[결론]가견분광광도법측정산업채중아초산근적함량,아초산근농도쾌속、간단、선택성호、령민도교고;소비자응소흘업채,진량이신선적소채위주식.
[Objective] Determination of nitrite content in 10 kinds of sour pickles.[Method] By using visible spectrophotometry and the nature of that nitrite with reagent neutral red, 8-hydroxyquinoline benzene molecules occurs on the primary amine diazotization reaction, the solution colop was from red to blue (λmax = 480 nm), and then ammonia solution, with 8-hydroxyquinolineazo dyes generated hydroxyl coupling alignment, the solution became yellowish brown color from blue (λmax = 560 nm) to determine the nitrite content in acid pickles. [Result] 10 kinds of commercially available acid content of nitrite in pickled vegetables did not exceed the State Food and nitrite content of the required standard (≤ 30 mg/kg), but the nitrite ion concentration was high. [Conclusion] Visible spectrophotometric determination of nitrite and concentration of nitrite in acid pickles content is the fast, simple, good selectivity and high sensitivity; consumers should eat more fresh vegetables, less sour pickles.