食品科学 ›› 2018, Vol. 39 ›› Issue (12): 301-307.doi: 10.7506/spkx1002-6630-201812046

• 安全检测 • 上一篇    下一篇

HPCE法同时检测果蔬及肉制品中硝酸盐和亚硝酸盐含量

李秀明,马俪珍*   

  1. (天津农学院食品科学与生物工程学院,天津 300384)
  • 出版日期:2018-06-25 发布日期:2018-06-15
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401500)

Simultaneous Determination of Nitrate and Nitrite in Vegetables and Meat Products by High Performance Capillary Electrophoresis

LI Xiuming, MA Lizhen*   

  1. (College of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China)
  • Online:2018-06-25 Published:2018-06-15

摘要: 为了能够同时、快速检测果蔬及肉制品中的硝酸盐和亚硝酸盐,利用高效毛细管电泳对其进行检测,重点研究检测条件的筛选和干扰离子的排除。使用内径50?μm、总长40?cm、有效长度30?cm的毛细管柱,在214?nm条件下,采用毛细管区带电泳-直接紫外法,研究分离缓冲液的pH值、浓度、电渗流改性剂十六烷基三甲基溴化铵的添加量、排除Cl-干扰方式以及分离电压对分离效果的影响,同时进行方法学检验,以确定其回收率、线性、检出限和精密度。结果表明:对于含盐量500?mmol/L以下的样品在6?min内NO3-和NO2-能够达到很好分离,该方法的加标回收率在81.82%~100.91%之间,线性范围较宽,相关系数均在0.99以上,检出限分别为0.69?μg/mL和0.50?μg/mL,精密度均不高于3.2%,具有简便、快速、准确、环保等优点,也为生产中快速监控硝酸盐和亚硝酸盐残留量提供了科学依据。

关键词: 毛细管电泳法, 果蔬及肉制品, 硝酸盐, 亚硝酸盐, Cl-干扰

Abstract: This paper presents a method to detect nitrate and nitrite simultaneously in fruits, vegetables and meat products using high performance capillary electrophoresis (HPCE). We focused on optimizing the detection conditions and eliminating the interfering ions. The separation was carried out in a capillary column with an internal diameter (ID) and an effective length of 30 cm (total length = 40 cm) and the analytes were detected by capillary zone electrophoresis-direct UV detection at 214 nm. The effects of buffer pH and concentration, the electroosmotic flow modifier cetyl trimethyl ammonium bromide (CTAB), elimination of chloride ion interference and separation voltage on separation efficiency were investigated. The method was validated in terms of recovery, linearity, limit of detection (LOD) and precision. Results showed that NO3- and NO2- at concentrations below 500 mmol/L were separated well in 6 min. The recoveries of this method were in the range of 81.82%–100.91%, and it showed a wide linear range with a correlation coefficient above 0.99. The LODs for nitrate and nitrite were 0.69 and 0.50 μg/mL, respectively, and the precision (expressed as relative standard deviation) was less than 3.2% for both salts. This method proved to simple, fast, accurate and environmental friendly and would provide a scientific basis for rapid monitoring of nitrate and nitrite residues in fruits, vegetables and meat products.

Key words: capillary electrophoresis, fruits, vegetables and meat products, nitrate, nitrite, Cl- interference

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