食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2013年
4期
41-42,49
,共3页
离子色谱%肉制品%硝酸盐%亚硝酸盐
離子色譜%肉製品%硝痠鹽%亞硝痠鹽
리자색보%육제품%초산염%아초산염
ion chromatography%meat products%nitrate%nitrite
本文通过离子色谱法测定熟肉制品中硝酸盐和亚硝酸盐含量，经多次实验，该方法测定硝酸盐和亚硝酸盐含量时的相对标准偏差（RSD）分别为1.51和2.23，均小于3%，精确度高，加样回收率分别为98.97%和96.54%，准确性好。利用该方法，对成都餐饮市场所售熟肉制品中硝酸盐和亚硝酸盐的含量进行了初步检测，可为熟肉制品市场的监管提供一定的数据支持。
本文通過離子色譜法測定熟肉製品中硝痠鹽和亞硝痠鹽含量，經多次實驗，該方法測定硝痠鹽和亞硝痠鹽含量時的相對標準偏差（RSD）分彆為1.51和2.23，均小于3%，精確度高，加樣迴收率分彆為98.97%和96.54%，準確性好。利用該方法，對成都餐飲市場所售熟肉製品中硝痠鹽和亞硝痠鹽的含量進行瞭初步檢測，可為熟肉製品市場的鑑管提供一定的數據支持。
본문통과리자색보법측정숙육제품중초산염화아초산염함량，경다차실험，해방법측정초산염화아초산염함량시적상대표준편차（RSD）분별위1.51화2.23，균소우3%，정학도고，가양회수솔분별위98.97%화96.54%，준학성호。이용해방법，대성도찬음시장소수숙육제품중초산염화아초산염적함량진행료초보검측，가위숙육제품시장적감관제공일정적수거지지。
Establish a method of using ion chromatography to determine nitrate and nitrite in meat products. After many experiments, the RSD of this method are 1.51 and 2.23, less than 3%, So this method have high accuracy. The ratio of recoveries of this method are 98.97% and 96.54%. Preliminary detection of nitrate and nitrite content in meat products sold in Chengdu’s market by this method. The results of determine will provide a support in data to supervision of meat products.
