STUDIES ON NEW NITROFURAN DERIVATIVE AS A FOOD PRESERVATIVE-II:A STUDY ON THE CHEMICAL ASSAY OF NITRO-FURAZONE (F) AND AF-2

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Simplified procedures for F determination in fish sausage were studied. When F was extracted from sausage with N, N-dimethyl formamide (DMF), the quantity of F less than 10 ppm could not be determined. When F was extracted with 5% metaphos-phoric acid solution, the quantity of F could be determined down to 1 ppm in sausage. The standard deviation of the results using the later procedure was shown (Table 2). Through a spectrophotometric study of AF-2, it was found that the absorption spectrum curve of AF-2 was rather easily shifted by light, weak alkali or a presence of very small quantity of reducing substance (Fig. 6). It was concluded, therefore, that a bioassay for AF-2 was more suitable than a chemical assay using spectrophotometric absorption of AF-2.
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