Chemiluminescent Determination of Nitrite in Dried Sausages

doi:10.7506/spkx1002-6300-200920086

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 383-386.doi: 10.7506/spkx1002-6300-200920086

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Chemiluminescent Determination of Nitrite in Dried Sausages

LI Jian1，LI Chen-chen1，LIU Ning1，REN Hui-feng2，CHEN Shu-juan1

1. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China ；
2. College of Marine Science, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan

Received:2009-07-26 Online:2009-10-15 Published:2010-12-29
Contact: LI Jian

Abstract

Abstract:

Due to an enhancement effect of Lumino-KbrO3 chemiluminescence system induced by nitrite, nitrite in dried sausages were determined using chemiluminescent method. The effects of reaction substance concentrations, acidity, and interfering ions on chemiluminescence system were investigated to explore the optimal conditions for nitrite determination. Results revealed that the optimal reaction conditions of chemiluminescence were 0.05 mol/L H2SO4, 0.06 mol/L KBrO3, 1.50 × 10-4 mol/L Lumino and 0.25 mol/L NaOH in the chemiluminescence system. The detection limit for NO2 was 8×10-5 mg/L and an excellent linear relationship was exhibited in the range of 0.001－10 mg/L. Eleven replicate determinations for nitrite in dried sausages spiked at 10.00 mg/kg exhibited a average recovery rate of 99.70% and a relative standard deviation of 3.55%. Therefore, this method reveals the characteristics of not only high sensitive and selective, but also rapid, simple and convenient, compared with traditional methods.

Key words: chemiluminescence, dried sausage, nitrite, Lumino-KBrO3

CLC Number:

TS207.3

LI Jian1，LI Chen-chen1，LIU Ning1，REN Hui-feng2，CHEN Shu-juan1. Chemiluminescent Determination of Nitrite in Dried Sausages[J]. FOOD SCIENCE, 2009, 30(20 ): 383-386.

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Chemiluminescent Determination of Nitrite in Dried Sausages

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