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1、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
2、。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 mgkg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 Determination of nitrite in picklesABSTRACTVegetables are easy to accumulate nitrate, pickled vegetables with vegetables, vegetables will
3、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 experi
4、mental 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 ch
5、romatography 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 interfere with the test. Compared with the national standard method, the results are not significantly different. With wide appli
6、cation, high sensitivity, good selectivity, high accuracy, analysis of the characteristics of low cost, simple operation, fast - naphthyl ethylenediamine dihydrochloride spectrophotometric method, but only for the determination of nitrite, other substances can not be measured at the same time. China
7、s health standards, nitrite residues in pickles should not exceed 20 mg / kg. The experimental results show that the content of nitrite in pickles is qualified.KEYWORDS: Pickles Nitrite High performance liquid chromatography Hydrochloric acid naphthyl ethylenediamine spectrophotometric method目 录第一章前
8、言.1.1.1.1.1.2第二章实验部分.3.3.3仪器与试剂.42.42.4.4.8实验原理.8仪器与试剂.82. 实验条件.82.实验步骤.92.9.10结果与讨论.12 实验结果.122.3.2 实验方法比较.12第三章总结与展望.13参考文献.15致谢.16第一章 前言1.1 研究背景随着社会的发展，生活水平的提高，食品的安全问题越来越受到人们的广泛关注。硝酸盐和亚硝酸盐广泛存在于土壤、水域及植物中，在绿色蔬菜中亚硝酸盐含量较高，大多数蔬菜都可测出一定量的亚硝酸盐。可见亚硝酸盐并不神秘，它广泛存在于我们的生活中。其中，人体摄入的硝酸盐和亚硝酸盐70%-80%来自蔬菜。亚硝酸盐通常会作为发色剂、抗氧化剂、防腐剂等食品添加剂加入到食品中。因为亚硝酸盐即可使食品具有较鲜亮的颜色和独特的味道，又可抑制毒梭菌的生长和
