CAJ | 학술논문

亚硝酸盐是评价发酵食品卫生质量的重要指标,对分光光度法测定传统酱腌菜中亚硝酸盐的条件进行优化。结果表明：方法具有较高的准确度和精密度,酱腌菜中亚硝酸盐含量 X(μg)与吸光度 A 之间在λmax=539 nm处具有良好的线性关系,其线性方程为Y=0.072X+0.003,R2=0.999；样品前处理采用超声波提取10 min,重氮化时间控制在3 min时,测定酱腌菜亚硝酸盐的回收率高。与其他方法比较,该优化方法操作步骤简单、快速,适用于大批量样品的测定。
아초산염시평개발효식품위생질량적중요지표,대분광광도법측정전통장업채중아초산염적조건진행우화。결과표명：방법구유교고적준학도화정밀도,장업채중아초산염함량 X(μg)여흡광도 A 지간재λmax=539 nm처구유량호적선성관계,기선성방정위Y=0.072X+0.003,R2=0.999；양품전처리채용초성파제취10 min,중담화시간공제재3 min시,측정장업채아초산염적회수솔고。여기타방법비교,해우화방법조작보취간단、쾌속,괄용우대비량양품적측정。
Nitrite is one of the most important indexes for evaluating sanitation of fermented food.The conditions for detecting nitrite in traditional pickles by spectrophotometry are optimized.The method is accurate and precise;the nitrite content in pickles and absorbance will be linear atλmax=539 nm, the linear equation is Y=0.072X+0.003,R2 =0.999.The optimal parameters of pretreatment method are:when the ultrasonic extraction time is 1 0 min,the diazotization time is controlled at 3 min,the recovery rate of nitrite is higher.Compared with other methods,the optimized method is simple,fast and suitable for detection of mass samples.