Rapid Determination of Nitrate Content in Pickled Mustard Tuber by Ion-Selective Electrode Method

doi:10.7506/spkx1002-6630-201614033

Abstract

Abstract:

An ion-selective electrode (ISE) method was developed for the rapid determination of nitrate in pickled mustard
tuber. Firstly, a test instrument consisting of nitrate ion-selective electrodes, reference electrode, ion meter, and computer
was assembled. Then the calibration curve was developed and the influence of temperature, ionic strength and interfering
ions on the ISE method was analyzed. Lastly, the nitrate content in pickled mustard tuber was determined by the ISE
method, and the data obtained were compared with those from conventional ultraviolet spectrophotometry. The results
showed that the temperature change did not affect the calibration curve. Addition of ionic strength regulator and the presence
of interfering ions had less influence on the standard curve. The average error between the ion-selective electrode method
and ultraviolet spectrophotometry was 4.247%, and their relative standard deviations were less than 2.0%. There were
no significant differences between the two methods by t-test. The ion-selective electrode method can be an alternative to
ultraviolet spectrophotometry for the rapid determination of nitrate content in pickled mustard tuber within 15 seconds.

Key words: pickled mustard tuber, nitrate, ion-selective electrode method, rapid detection

CLC Number:

TS207.3

SUN Zhonglei, XU Yi, LI Yu, ZHAO Liyu. Rapid Determination of Nitrate Content in Pickled Mustard Tuber by Ion-Selective Electrode Method[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614033.

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