Determination of Nitrate in Meat Products

Abstract

Abstract: The content of nitrate in meat products sold in Anshan City was determined by UV method with α-naphthaleneused as a chromogenic reagent. The top conditions, such as, acidity, temperature, consumption of chromogenic reagent wereinvestigated. The results showed that the stability was good and the absorbance fluctuate little when pH was 3～4, thetemperature was at 15～25℃, the chromogenic reagent was 2ml and the time of coloration was 20～40min. The final result wassatisfied.

Key words: nitrate, nitrite, UV

DING Xu-Guang, ZHANG Jie-Li, LIU Zhi-Qiang, LI Tie-Chun. Determination of Nitrate in Meat Products[J]. FOOD SCIENCE, 2004, 25(10): 276-279.

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Determination of Nitrate in Meat Products

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