Method for quickly detecting whether nitrite content of processing meat product exceeds standard or not

Abstract

The invention discloses a method for quickly detecting whether the nitrite content of a processing meat product exceeds the standard or not. The method comprises the following steps: 1) weighing 0.1 to 0.5 g of aminobenzene sulfonic acid, adding 50 mL of hydrochloric acid at the concentration of 15% to 25% v / v and mixing uniformly; 2) weighing 0.05 to 0.15 g of naphthodiamide hydrochlorid, adding 50 mL of water and mixing uniformly; 3) cutting up a to-be-detected sample, adding a proper amount of water, absorbing liquid on the upper layer and filtering to obtain to-be-detected sample liquid; 4) adding a few drops of the solution obtained in the step 1) into the to-be-detected sample liquid in the step 3), adding a few drops of the solution obtained in the step 2), shaking up and observing the color after 1 minute. The method for quickly detecting whether the nitrite content of the processing meat product exceeds the standard or not, provided by the invention, is summarized by performing a large number of experiments on the national standard detection method. Large-scale equipment is not needed in the method provided by the invention; furthermore, short time is taken and the experimental result can be obtained within 5 minutes, so that the method is very suitable for on-site operation.

Description

technical field [0001] The invention belongs to the field of food detection, and in particular relates to a rapid detection method for detecting whether the nitrite content in processed meat products exceeds the standard. Background technique [0002] On October 26, 2015, the International Agency for Research on Cancer (IARC) released a survey report listing red meat and processed meat as carcinogenic foods. The report also listed processed meat as a category 1 "carcinogenic to humans". Processed meat products: Refers to meat that has been salted, air-dried, fermented, smoked or otherwise processed to enhance the taste or prolong the storage time. Including: cured bacon products (such as bacon, bacon, salted duck, Chinese ham, sausage), stewed meat products, smoked, roasted, grilled meat, fried meat, Western-style ham (smoked, smoked, steamed ham ), meat enemas, fermented meat products, and canned meat. The reason why processed meat products cause cancer is because proces...

AI Technical Summary

Problems solved by technology

The test process takes one to two days to get the test results, and the running time of the sample is longer, so these standard methods are not suitable for on-site screening

Images