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Determination of Nitrite and Nitrate in Pickled Vegetables by Ion Chromatography with Ultraviolet Detection
Author(s): 
Pages: 120-122
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  离子色谱紫外检测酱腌菜亚硝酸盐硝酸盐;
Abstract: 建立了紫外检测离子色谱法测定酱腌菜中的亚硝酸盐与硝酸盐的分析方法.样品经超声提取后,以1.8 mmol/L Na2CO3+1.7 mmol/L NaHCO3为流动相,经Metrosep A Supp 4-250阴离子交换色谱柱分离,于210nm处紫外检测.结果表明:此法NO2-、NO3-的检出限分别为1.0 mg/kg和2.0 mg/kg,实际样品的加标回收率分别为80.4%~82.1%和93.1%~96.5%,相对标准偏差≤10%.
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