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2010•Unpublished venueRequires access

Determination of the Nitrite Using UV Spectrophotometry Method in Meatproduct

Yulan Liang

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Abstract

Under acid condition,nitrite and amino acid will produce a mixture—α-naphthylamine.Taking α-naphthylamine as the color development reagent,the author set up a fast and easy method for establishment unit to measure the amount of nitrite in food effectively.The paper had the optimal parametor after comparing the wavelength,acid,temperature,reagent under experimental condition.The recovery is 98% after the determination test of the nitrite in sausage,bacon and preserved fruit.

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What this paper is about

Under acid condition,nitrite and amino acid will produce a mixture—α-naphthylamine.Taking α-naphthylamine as the color development reagent,the author set up a fast and easy method for establishment unit to measure the amount of nitrite in food effectively.The paper had the optimal parametor after comparing the wavelength,acid,temperature,reagent under experimental condition.The recovery is 98% after the determination test of the nitrite in sausage,bacon and preserved fruit.

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Available abstract

Under acid condition,nitrite and amino acid will produce a mixture—α-naphthylamine.Taking α-naphthylamine as the color development reagent,the author set up a fast and easy method for establishment unit to measure the amount of nitrite in food effectively.The paper had the optimal parametor after comparing the wavelength,acid,temperature,reagent under experimental condition.The recovery is 98% after the determination test of the nitrite in sausage,bacon and preserved fruit.

Key concepts: Nitrite, Reagent, Chemistry, Naphthylamine, Spectrophotometry, Chromatography, Sodium nitrite, Food science

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