THE DETERMINATION OF NITRATE IN CURED MEAT-PRODUCTS - A COMPARISON OF THE HPLC UV/VIS AND CD/SPECTROPHOTOMETRIC METHODS

被引：50

作者：

ALONSO, A

ETXANIZ, B

MARTINEZ, MD

机构：

[1] Guipúzcoa Public Health Laboratory, San Sebastian, E-20013, Avda Navarra

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1992年 / 9卷 / 02期

关键词：

NITRATE; SPICED SPANISH SAUSAGE; HPLC; CADMIUM; COMPARISON;

D O I：

10.1080/02652039209374054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A comparison of the traditional spectrophotometric method, with prior application of a reducing Cd column, and a high performance liquid chromatography method with an anion exchanging column for the determination of nitrate in spiced Spanish sausage, was carried out. Both methods demonstrated a high correlation. The chromatographic method proved more precise, reproducible and appropriate for routine work.

引用

页码：111 / 117

页数：7

共 18 条

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