食品中の亜硝酸の新比色定量法〔英文〕

概要

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There are a variety of methods available for both qualitative and quantitative determinations of nitrite in foods. However, due to the low sensitivity, many of these methods cannot accurately determine trace quantities of naturally occurring nitrite in some foods such as green vegetables and Alaska pollack roe. In addition, many of them present difficulties when applied to the analysis of certain types of foods which produce turbid or colored extracts. We have developed a new colorimetric method for the determination of trace quantities of nitrite in foods. Sulfamerazine is employed as a diazotizing reagent, instead of sulfanilamide, which is most commonly employed. The azo dye formed is extracted into a 20% trichloroacetic acid-benzene mixture, and the absorbance is measured at 560nm. The minimum detection limit of nitrite nitrogen (NO2-N) is as low as 0.04 ppm. The method was applied for the analysis of fresh Alaska pollack roe samples. The naturally occurring NO2-N levels in these samples were found to range from 0.04 to 0.07 ppm.