FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (2): 241-243.

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Determination of Microamouts of Ammonia in Meat by Nessler’s Reagent Spectrophotometry

 ZHANG  Li-Yan, WANG  Qiang, YU  Bin-Bin, ZHUANG  Mu-De   

  1. 1.Department of Chemical and Material Engineering, Longyan College, Longyan 364000, China; 2.Key Laboratory of Analytical Sciences, Ministry of Education, Department of Chemistry, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
  • Online:2007-02-15 Published:2011-12-31

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Abstract: A method for the determination of the crude ammonia in meat was presented in this paper. The method based on the color reaction of ammonia-Nessler’s Reagent in room temperature. The results showed that the apparent molar absorptivity is 1.404 ×104 L/mol·cm at the wavelength of 400nm. Beer’s law is obeyed for the ammonia in the range of 0～1.0 μg/ml. The correlation coefficient is 0.9995. The recovery rate is 97.8%～104.8%. The method has been applied satisfactorily to crude ammonia in meat.

Key words: Nessler&rsquo, s reagent； crude ammonia； meat； spectrophotometry；