酱菜中亚硝酸盐含量的测定摘 要蔬菜容易富集硝酸盐，用蔬菜腌制酱菜时，会将蔬菜中的硝酸盐转化为亚硝酸盐，并随酱菜一起进入人体内，对人体造成伤害。本文主要采用盐酸萘乙二胺分光光度法和高效液相色谱法测定酱菜中亚硝酸盐的含量。详细描述两种方法的实验过程，并通过实验得出实验数据和实验结果。并将两种方法作比较，高效液相色谱法测定酱菜中亚硝酸盐时快速简便，应用范围广，但是仪器设备昂贵。同时本法测定酱菜中亚硝酸盐的含量，根据其回收率试验结果，液相色谱图和它的标准曲线，线性范围大，拥有较高的灵敏度和准确度等优点。样品中的其他组分如脂肪，蛋白质等对其检验不会造成干扰，与国家标准法相比较，测定的结果也没有显著的差异。盐酸萘乙二胺分光光度法具有应用广泛、灵敏度高、选择性好、准确度高、分析成本低、操作简便、快速的特点，但只能测定亚硝酸盐，不能同时测其它物质。酱菜中的亚硝酸盐含量在不超过 20 mg／kg 时，符合我国卫生标准规定。经实验结果表明，酱菜中的亚硝酸盐含量符合国家标准。关键词：酱菜,亚硝酸盐,高效液相色谱法,盐酸萘乙二胺分光光度法 1酱菜中亚硝酸盐含量的测定Determination of nitrite in picklesABSTRACTVegetables are easy to accumulate nitrate, pickled vegetables with vegetables, vegetables will be nitrate into nitrite, and along with pickles into the human body, causing harm to the human body. In this paper, the content of nitrite in pickles was determined by spectrophotometry and hplc. The experimental process of the two methods is described in detail, and the experimental data and experimental results are obtained. Compared with the two methods, the HPLC method is simple and convenient for the determination of nitrite in pickles. At the same time, the content of nitrite in pickled vegetables was determined by this method. According to the results of the recovery test, the liquid chromatography and its standard curve had a large linear range and high sensitivity and accuracy. The other components in the sample, such as fat, protein and so on, do not...
