Method for testing nitrite and nitrate in pickled vegetables
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A technology of nitrite and sour pickles, applied in the field of chemistry, can solve problems such as undiscovered sour pickles, and achieve the effects of fast measurement speed, leading technology, and small measurement error
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Problems solved by technology
At present, there are no reports on the detection of nitrite and nitrate in pickled vegetables at home and abroad.
Method used
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Embodiment 1
[0046] 1 Measuring principle
[0047] 1.1 Principle of nitrite determination
[0048]The nitrite in the pickled vegetable sample was diazotized by sulfamic acid amide, coupled with N-(1-naphthyl)ethylenediamine hydrochloride to generate a rose red azo dye, and the nitrite content was measured at 540nm.
[0049] 1.2 Principle of nitrate determination
[0050] The nitrate in the pickled vegetable sample is reduced to nitrite by cadmium column, diazotized by sulfamic acid amide, and coupled with N-(1-naphthyl)ethylenediamine hydrochloride to generate rose red azo dye. Measure nitrite at 540nm, subtract the measured nitrite content in the same sample, and convert to get the nitrate content.
[0051] 2 Instruments and reagents used
[0052] 2.1 Instrument
[0053] Fully automatic flow injection analyzer, model: FIA-6000 + , produced by Beijing Jitian Instrument Co., Ltd., and the conditions of use of the instrument are shown in Table 1.
[0054] Table 1 Working conditions of ...
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Abstract
The invention belongs to the field of chemistry, and relates to a method for testing the nitrite and nitrate in pickled vegetables. The method for rapidly testing the nitrite and nitrate in pickled vegetables comprises the following steps that: (1) the nitrite and the nitrate in pickled vegetable are extracted by ultrasonic waves; (2) a calibration curve is drawn by using nitrosonitrogen (NO2-) standard solution; and a calibration curve is drawn by using nitronitrogen (NO3-) standard solution; (3) by diazotizing sulfamide, the nitrite in the pickled vegetable is coupled with hydrochloric acid N-(1-naphthyl)ethylenediamine, so that rosy azo dye is produced, and the content of the nitrite is determined at 540nm; (4) the nitrate in the pickled vegetable is reduced to nitrite by a cadmium column, the nitrite is determined, the determined nitrite in the same sample is subtracted, and the nitrate content is worked out.
Description
technical field [0001] The invention belongs to the field of chemistry and is suitable for the determination of nitrite and nitrate in pickled vegetables. Background technique [0002] Nitrite, English name Nitrite, abbreviated NIT, commonly known as nitrate, is a white opaque crystal, similar in shape to table salt. Nitrite is a carcinogen and highly toxic. Symptoms of poisoning include enterogenic cyanosis, cyanosis, and black mouth disease. Ingestion of 0.3-0.5 grams of nitrite can cause poisoning or even death. The onset of nitrite poisoning is rapid, with a general incubation period of 1 to 3 hours. The main feature of poisoning is cyanosis caused by tissue hypoxia, such as cyanosis of lips, tongue tip, and fingertips. In severe cases, cyanosis of the conjunctiva, face and body skin, dizziness, Headache, fatigue, rapid heartbeat, drowsiness or irritability, dyspnea, nausea, vomiting, abdominal pain, diarrhea and other symptoms. In severe cases, coma, convulsions, incon...
Claims
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