食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
1期
80-81,82
,共3页
动力学光度法%β-环糊精%亚硝酸盐%二甲基黄%肉制品
動力學光度法%β-環糊精%亞硝痠鹽%二甲基黃%肉製品
동역학광도법%β-배호정%아초산염%이갑기황%육제품
Catalytic Photometry%β-CD%nitrite%dimethyl yellow%pork products
基于在硫酸介质中，β-环糊精对亚硝酸根催化溴酸钾氧化二甲基黄的褪色反应具有增敏作用，建立了测定亚硝酸根的催化动力学光度法，测定亚硝酸盐的线性范围：0~20μg/L，加标回收率为96.20%~105.8%，6次测定的RSD小于4%。用于肉制品中亚硝酸盐的测定，结果令人满意。
基于在硫痠介質中，β-環糊精對亞硝痠根催化溴痠鉀氧化二甲基黃的褪色反應具有增敏作用，建立瞭測定亞硝痠根的催化動力學光度法，測定亞硝痠鹽的線性範圍：0~20μg/L，加標迴收率為96.20%~105.8%，6次測定的RSD小于4%。用于肉製品中亞硝痠鹽的測定，結果令人滿意。
기우재류산개질중，β-배호정대아초산근최화추산갑양화이갑기황적퇴색반응구유증민작용，건립료측정아초산근적최화동역학광도법，측정아초산염적선성범위：0~20μg/L，가표회수솔위96.20%~105.8%，6차측정적RSD소우4%。용우육제품중아초산염적측정，결과령인만의。
A catalytic kinetic photometric method for determination of trace nitrite withβ-CD as sensitizer has been developed.The method was based on the fact that the color fading reaction of dimethyl yellow oxidized by potassium bromate in dilute H2SO4 solution was catalyzed by nitrite. The linear range for determination of selenium is 0-20μg/L. The recovery of standard addition was 96.20%-105.8%with precision of<4%RSD (n=6).The method had been applied to the determination of nitrite in pork products with satisfactory results.
