Method for simultaneously detecting nitrite and ascorbic acid in food

A technology of nitrite and ascorbic acid, which is applied in the field of chemical analysis and detection, can solve the problems of direct application limitation and low enzyme activity, and achieve the effects of improving detection sensitivity and reproducibility, simple operation and strong selectivity

Pending Publication Date: 2021-02-05
AGRO PROD PROCESSING RES INST YAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Nanozymes are a kind of mimetic enzymes that have both the unique properties of nanomaterials and catalytic functions. As a new type of mimetic enzymes, nanozymes have many advantages that other traditional mimetic enzymes cannot match. The characteris

Method used

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  • Method for simultaneously detecting nitrite and ascorbic acid in food
  • Method for simultaneously detecting nitrite and ascorbic acid in food
  • Method for simultaneously detecting nitrite and ascorbic acid in food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: the mensuration of nitrite and ascorbic acid in the pickle sample

[0030]1. Preparation of octanoic acid-coated ferric oxide nanomaterials: under nitrogen protection, 4.10 g of FeCl 3 ·6H 2 O and 2.82g (NH 4 ) 2 Fe(SO 4 ) 2 ·6H 2 O was dissolved in 50 mL of deionized water, stirred and heated to 80±5°C, and then 10 mL of concentrated NH was added dropwise to the solution 3 ·H 2 O, then add 2mL of octanoic acid to the solution, continue to stir the solution at 80±5°C for 40min, separate the magnetic material with a magnet, wash the separated magnetic material with ethanol and water three times in sequence, and coat 0.2g of octanoic acid with four Ferric oxide nanomaterials were dispersed in 80mL deionized water to obtain caprylic acid-coated ferric oxide;

[0031] 2. Preparation of modified activated carbon: soak 100g activated carbon in 0.1mol / L HCl solution for 2h, shake at room temperature for 15h, filter, then soak in 0.1mol / L potassium permang...

Embodiment 2

[0047] Embodiment 2: the mensuration of nitrite and ascorbic acid content in the green vegetables sample

[0048] 1. Preparation of octanoic acid-coated ferric oxide nanomaterials

[0049] Under nitrogen protection, the FeCl 3 ·6H 2 O and (NH 4 ) 2 Fe(SO 4 ) 2 ·6H 2 O was dissolved in deionized water, and after the solution was stirred and heated to 80±5°C, concentrated NH was added dropwise to the solution 3 ·H 2 O, then add octanoic acid to the solution, continue to stir the solution at 80±5°C for 50 min, separate the magnetic material with a magnet, and wash the separated magnetic material twice with ethanol and water respectively to obtain caprylic acid-coated ferric oxide ; where FeCl 3 ·6H 2 O:(NH 4 ) 2 Fe(SO 4 ) 2 ·6H 2 O: deionized water: concentrated NH 3 ·H 2 O: octanoic acid g:g:mL:mL:mL is 2:1:20:4:1;

[0050] 2. Preparation of modified activated carbon

[0051] Take activated carbon at 0.1mol / L HNO 3 After soaking in the solution for 2 hours, s...

Embodiment 3

[0062] Embodiment 3: the mensuration of nitrite and ascorbic acid content in the banana sample

[0063] 1. Preparation of octanoic acid-coated ferric oxide nanomaterials

[0064] Under nitrogen protection, the FeCl 3 ·6H 2 O and (NH 4 ) 2 Fe(SO 4 ) 2 ·6H 2 O was dissolved in deionized water, and after the solution was stirred and heated to 80±5°C, concentrated NH was added dropwise to the solution 3 ·H 2 O, then add octanoic acid to the solution, continue to stir the solution at 80±5°C for 40 min, separate the magnetic material with a magnet, and wash the separated magnetic material with ethanol and water three times respectively to obtain caprylic acid-coated trioxide Iron; where FeCl 3·6H 2 O:(NH 4 ) 2 Fe(SO 4 ) 2 ·6H 2 O: deionized water: concentrated NH 3 ·H 2 O: octanoic acid g:g:mL:mL:mL is 1.8:1:18:5:0.8;

[0065] 2. Preparation of modified activated carbon: same as Example 1;

[0066] 3, nitrite working curve making: with embodiment 1;

[0067] 4, a...

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Abstract

The invention discloses a method for simultaneously detecting nitrite and ascorbic acid in food. According to the method, colorless 3, 3', 5, 5'-tetramethyl benzidine (TMB) is oxidized into a blue solution in the presence of hydrogen peroxide through the pseudo peroxidase characteristic of an octanoic acid coated ferroferric oxide nano material; the nitriteaccelerates the oxidation reaction, and the ascorbic acid can fade blue, but ascorbic acid in the sample interferes with determination of the nitrite, and interference is eliminated through treatment of modified activated carbon; based on the linear relationship between the nitrite concentration and the absorbance increase and the linear relationship between the ascorbic acid concentration and the absorbance decrease, a novel high-sensitivity and high-selectivity nitrite and ascorbic acid detection method is established, and the detection limits are 0.1 mg/kg and 1mg/kg respectively. The method is applied to detection and analysis ofnitrite and ascorbic acid in food, and results of the method accord with those of related national standard determination methods. The method has the advantages of simple operation, high sensitivity,rapidness and the like.

Description

technical field [0001] The invention relates to the technical field of chemical analysis and detection, in particular to a method for simultaneously detecting nitrite and ascorbic acid in food. Background technique [0002] Nitrate and nitrite are widely found in the human environment and are the most common nitrogen-containing compounds in nature. Nitrate in the human body can be reduced to nitrite, the precursor of N-nitroso compounds, under the action of microorganisms. Nitrite is derived from nitrite in food as a coloring agent and preservative, transformed from nitrate added to food, and vegetables, especially from vegetables that are not fresh. Nitrite can form carcinogens with related chemical substances. The country is also paying more attention to it. It is very important to analyze the content of nitrite in food. At present, the detection methods of nitrite and nitrate mainly include ion chromatography and spectrophotometry. The national standard method for the ...

Claims

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Application Information

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IPC IPC(8): G01N21/31
CPCG01N21/31
Inventor 李宏屈云慧史巧田浩王馨蕊杨芳汤回花刘秀薇
Owner AGRO PROD PROCESSING RES INST YAAS
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