紫外可见分光光度法测定香肠中亚硝酸盐的含量

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中图分类号：TS251.7 文献标志码：A 文章编号：1674-0270（2025）32-0062-04

Determination of Nitrite Content in Sausageby UV-Visible Spectrophotometry

（Shenzhen Academy of Metrology& Quality Inspection，Shenzhen5181Oo，China）

Abstract：This article establishes a method fordetermining the nitrite content insausages using UV-visible spectrophotometry.The sample was extracted with saturated borax solution，precipitated with zinc sulfate solution to remove protein，centrifuged to remove fat，filtered，and then sequentially added with p- aminobenzenesulfonic acid solutionandN-（I-Naphthyl）ethylenediaminedihydrochloridesolution forcolordevelopmentreaction.Theabsorbance was measuredata wavelengthof 538nmandquantifiedby external standard method.Theresultsshowthatthe nitrite has a good linear relationship in the range of O～10 μc ，witha limitof detectionof O.50 mg/kg，spiked recoveries of （204号 98.3% ～100.6%，and relative standard deviationsof1.36 % （ 2.10% .This method is simple to operate and yields accurate results，making it suitable for determining nitrite content in meat products such as sausages.

KeyWords：UV-visible spectrophotometry;sausage;nitrite

亚硝酸盐是一种可以抑制肉毒梭菌生长、改善食品色泽与风味的食品添加剂，常被用于香肠、腊肉等肉制品的护色与防腐[1-4]。（剩余4871字）