摘要
针对GB/T5009.33—2003食品中硝酸盐与亚硝酸盐检测方法的样品预处理过程复杂、耗时长等问题,改用天然高分子絮凝剂W-3取代原有蛋白质沉淀剂——亚铁氰化钾和乙酸锌,不但节省试剂,且显著缩短处理时间。用改进后的方法测定肉制品中亚硝酸盐含量,检出限较低,回收率高,与国标法对比,相对误差低于3%。
At present,the pretreatment of GB/T5009.33—2003 determination method of nitrite in food is complex and takes long time.This study aimed to improve the pretreatment method by using natural macromolecule flocculent W-3 instead of potassium ferro cyanide and zinc acetate.By this improvement,operation time and labour force can be saved.Meat product samples were determined using this improved method.The obtained results are accurate with low detection limit,high recovery and the relative error of less than 3% co...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第4期254-256,共3页
Food Science
基金
重庆市自然科技基金项目(Cstc
2007bb1393)
