Ion Chromatographic Determination of Nitrite and Nitrate in Chinese Preserved Sausages

doi:10.7506/spkx1002-6630-201006050

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (6): 213-215.doi: 10.7506/spkx1002-6630-201006050

• Analysis & Detection • Previous Articles Next Articles

Ion Chromatographic Determination of Nitrite and Nitrate in Chinese Preserved Sausages

FENG Shun-qing1，LI Ming-zhu2，LAO Jin-hua3

1. Key Laboratory of Aquatic Food Product Safety, Ministry of Education, Instrumental Analysis and Research Center, Sun Yat-sen
University, Guangzhou 510275, China；2. Department of Biochemistry, School of Life Science, Sun Yat-sen University,
Guangzhou 510275, China；3. School of Pharmaceutical Sciences, Sun Yat-sen University, Guangzhou 510006, China

Received:2009-01-21 Online:2010-03-15 Published:2010-12-29
Contact: FENG Shun-qing1 E-mail:ncsfshq@mail.sysu.edu.cn

Abstract

Abstract:

A method using ion chromatography with electrochemical detection was developed for the determination of nitrite and nitrate in Chinese preserved sausages. Sample preparation was achieved by ultrapure water extraction with the assistance of ultrasonic, elimination of interference of fat, protein and a large number of chlorine ions and filtration through a 0.45μm pore size nylon membrane. In the ion chronographic analysis, an IonPac AS9-HC analytical column (4 mm × 250 mm) protected with an IonPac AG9-HC guard column (4 mm × 50 mm) was used, and the eluant was 9.0 mmol/L Na2CO3 aqueous solution. Nitrite and nitrate both presented a good linear relationship between peak area and concentration. The limits of detection of the method for nitrite and nitrate were 0.5 and 1.0 mg/kg, respectively.

Key words: ion chromatography, Chinese preserved sausage, nitrite, nitrate

CLC Number:

TS202.3

FENG Shun-qing1，LI Ming-zhu2，LAO Jin-hua3. Ion Chromatographic Determination of Nitrite and Nitrate in Chinese Preserved Sausages[J]. FOOD SCIENCE, 2010, 31(6): 213-215.

[1]	YANG Jianfei, MA Qian, ZUO Yong, HUANG Xueqin, XU Jia, WANG Dingli, ZHOU Yaojin, YANG Keyi. A Spectrophotometric Reagent for the Rapid Detection of Nitrite and Its Application to Pickles [J]. FOOD SCIENCE, 2021, 42(18): 321-328.
[2]	XU Yiwei, ZHU Dan, SHI Jiyong, ZHANG Wen, WANG Xin, LIU Chao, LI Wenting, ZOU Xiaobo. Rapid Detection of Nitrite in Meat Products by in-Situ Synthesized Cu-Based Metal Organic Frameworks Coupled with Differential Pulse Voltammetry [J]. FOOD SCIENCE, 2021, 42(16): 267-272.
[3]	ZHANG Hao, JIANG Xiaohong, HUO Zongli. Determination of Chlorate and Perchlorate in Infant Formula Powder by Ion Chromatography Coupled with Tandem Mass Spectrometry Based on Captiva EMR-Lipid Clean-up [J]. FOOD SCIENCE, 2021, 42(12): 315-321.
[4]	LI Cuihong, WEI Lijuan, MU Yuwen, FENG Yuqin. Effect of Combined Treatment with Ice Water and Lysozyme on Spinach Quality and Nitrate Content [J]. FOOD SCIENCE, 2020, 41(7): 203-209.
[5]	LI Xiuming, YANG Hua, WANG Yang, QIU Hongbo, WU Chenyan, XIONG Fengjiao, LIU Jingjing, MA Lizhen. Inhibitory Effect of Mixed Cultures of Lactic Acid Bacteria on N-nitrosamine Production during Sausage Fermentation [J]. FOOD SCIENCE, 2020, 41(6): 131-138.
[6]	PENG Yong, WANG Junxiao, MA Yurong, LIU Pei, WANG Qingguo. Inhibitory Effect of Prohexadione-Calcium Combined with Calcium Nitrate on Bitter Pit of Fuji Apple [J]. FOOD SCIENCE, 2020, 41(3): 205-211.
[7]	ZHOU Yajun, LI Wenlong, CHEN Yan, WANG Shujie. Effects of Bamboo Leaf Extract on the Quality and Nitrite Content of Low-Nitrite Western-Style Smoked Ham [J]. FOOD SCIENCE, 2020, 41(24): 9-15.
[8]	WANG Yan, WANG Juan, WU Chunmin, ZHANG Chunlin, WANG Dong, GAO Zhuo, ZHANG Leilei, ZHANG Yan. Determination of Inositol in Infant Formula and Milk by Ion Chromatography-Tandem Triple Quadrupole Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(24): 185-189.
[9]	LI Xiuming, LIU Jingjing, YAN Lijuan, YANG Hua, WANG Yang, MA Lizhen. Inhibition Mechanism and Application of Lactic Acid Bacteria on N-Nitrosamine Formation [J]. FOOD SCIENCE, 2020, 41(2): 141-147.
[10]	JI Fengdi, XIA Rong, TAO Huiyuan, WEI Wei, MU Xiaoting, LI Dong, LU Fei. Determination of Organic Acids in Vinegar and Related Products by Ion Chromatography [J]. FOOD SCIENCE, 2020, 41(18): 239-244.
[11]	ZHANG Nawei, CHEN Fengyi, LI Erhu. Inhibition of Biogenic Amines and Nitrite in Kimchi by Blueberry Pomace Addition [J]. FOOD SCIENCE, 2020, 41(17): 1-8.
[12]	NI Sisi, FAN Lihua, LIAO Xinyu, SHEN Mofei, LIU Donghong, DING Tian. Recent Advances in Nitrite Replacement by Cold Plasma Technology in Meat Products [J]. FOOD SCIENCE, 2020, 41(11): 233-238.
[13]	HAN Ge, CHEN Qian, KONG Baohua. Recent Advances in Application of Cold Plasma Technology in Meat Preservation and Processing [J]. FOOD SCIENCE, 2019, 40(3): 286-292.
[14]	CHEN Huiling, SHEN Jinshan, WANG Xueguang, YANG Lixin. Dietary Pollution Status and Exposure Risk Assessment of Short-Chain Chlorinated Paraffins [J]. FOOD SCIENCE, 2019, 40(21): 143-149.
[15]	LIU Pengxue, LIU Haotian, ZHANG Huan, KONG Baohua. Effect of Partial Substitution of Sodium Nitrite with Glycosylated Nitrosohaemoglobin on Quality of Harbin Air-Dried Sausage [J]. FOOD SCIENCE, 2019, 40(16): 45-51.

Ion Chromatographic Determination of Nitrite and Nitrate in Chinese Preserved Sausages

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments