陈文,崔桂友.不同提取方法对蔬菜亚硝酸盐检测结果的影响[J].食品安全质量检测学报,2010,1(4):165-169
不同提取方法对蔬菜亚硝酸盐检测结果的影响
Applications of different extraction in vegetables nitrite detection
  
DOI:
中文关键词:  蔬菜  超声提取法  亚硝酸盐  
英文关键词:vegetables  ultrasonic extraction  nitrite  
基金项目:
作者单位
陈文 扬州大学旅游烹饪学院; 
崔桂友 扬州大学旅游烹饪学院; 
AuthorInstitution
Chen Wen Tourism and Cuisine College of Yangzhou University,Yangzhou 225127,China 
Cui Guiyou Tourism and Cuisine College of Yangzhou University,Yangzhou 225127,China 
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中文摘要:
      为了对蔬菜中的亚硝酸盐检测的前处理方法进行改进,本实验采用国标方法、振荡提取法和超声波提取法,分别提取蔬菜中的亚硝酸盐;采用盐酸萘乙二胺法检测蔬菜中的亚硝酸盐的回收率,并测定不同超声时间对结果的影响。结果显示提取液超声波10min时提取效果最佳,回收率最高。与国标法相比,超声提取法简便、快捷、检测结果准确度比较高。
英文摘要:
      To improve pre-treatment methods in vegetables nitrite detection,GB method,oscillation extraction method and ultrasonic extraction method have been used to extract the nitrite in vegetables;and then hydrochloric acid nitrite naphthalene ethylenediamine method was used to detect recovery of nitrite in vegetables and to determine the affect of outcomes about different ultrasonic time.The results suggest that the best extraction effect is ultrasonic extraction for 10 min,respectively,the response rate is the highest.Compared with the GB method,ultrasonic extraction method is much simpler and the test results accuracy is higher.
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