THE DETERMINATION OF NITRATE AND NITRITE IN CURED MEAT BY HPLC/UV

被引：41

作者：

DENNIS, MJ

KEY, PE

PAPWORTH, T

POINTER, M

MASSEY, RC

机构：

[1] Ministry of Agriculture, Fisheries and Food, Food Science Division

[2] School of Chemistry, Thames Polytechnic

来源：

FOOD ADDITIVES AND CONTAMINANTS | 1990年 / 7卷 / 04期

关键词：

Cured meats; HPLC; Nitrate; Nitrite;

D O I：

10.1080/02652039009373908

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A rapid strong anion exchange HPLC/UV procedure has been developed for the determination of nitrate and nitrite in a wide variety of cured meats. The accuracy of this technique has been confirmed by the good agreement achieved with the existing British Standard colorimetric method. The applicability and repeatability of the procedure has been established in a survey of over 200 samples. The agreement between duplicate determinations and their respective means averaged ±3.4% for nitrite and ±4.3% for nitrate as defined by the term [(a - b)/(a + b)] x 100% where a and b are the repeat determination values. © 1990 Taylor & Francis Ltd.

引用

页码：455 / 461

页数：7

共 15 条

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