周口师范学院学报
週口師範學院學報
주구사범학원학보
Journal of Zhoukou Normal University
2009年
5期
73~75
,共null页
詹秀环 宋大华 王子云 曾瑞
詹秀環 宋大華 王子雲 曾瑞
첨수배 송대화 왕자운 증서
腌肉 亚硝酸盐 分光光度法 盐酸萘乙二胺
醃肉 亞硝痠鹽 分光光度法 鹽痠萘乙二胺
업육 아초산염 분광광도법 염산내을이알
pickle beef products; nitrite; Speetrophtometry;
利用亚硝酸盐与对氨基苯磺酸重氮化反应的产物和盐酸萘乙二胺偶合生成的紫红色化合物,采用分光光度法,测定了腌肉制品中亚硝酸盐的含量.该法具有操作简单、反应速度快、稳定性好、准确度高、线性范围宽等优点,用于腌肉制品中亚硝酸盐的残留量分析结果满意.
利用亞硝痠鹽與對氨基苯磺痠重氮化反應的產物和鹽痠萘乙二胺偶閤生成的紫紅色化閤物,採用分光光度法,測定瞭醃肉製品中亞硝痠鹽的含量.該法具有操作簡單、反應速度快、穩定性好、準確度高、線性範圍寬等優點,用于醃肉製品中亞硝痠鹽的殘留量分析結果滿意.
이용아초산염여대안기분광산중담화반응적산물화염산내을이알우합생성적자홍색화합물,채용분광광도법,측정료업육제품중아초산염적함량.해법구유조작간단、반응속도쾌、은정성호、준학도고、선성범위관등우점,용우업육제품중아초산염적잔류량분석결과만의.
Objective to investigate the added nitrite in marketed pickle beef products,we have maked five random samples,The result show that all nitrite remains exceeded standard,smart exceeded standard have 40%.Suggest relational department to increase publicize degree about food safety,intensify wardship of food produce and market,provide a save consume environment about food to people.
