EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

New colorimetric method for the determination of nitrite in foods






Nippon Suisan Gakkaishi 48(9): 1299-1302

New colorimetric method for the determination of nitrite in foods

There are a variety of methods available for qualitative and quantitative determinations of nitrite in foods. 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. Many of them present difficulties when applied to the analysis of certain types of foods which produce turbid or colored extracts. A new colorimetric method for the determination of trace quantities of nitrite in foods was developed. 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 560 nm. The minimum detection limit of 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 ranged from 0.04-0.07 ppm.


Accession: 001101901

DOI: 10.2331/suisan.48.1299



Related references

Kamm, L.; Mckeown, G.G.; Smith, D.M.rison, 1965: New colorimetric method for the determination of the nitrate and nitrite content of baby foods. A new method for the determination of nitrite and nitrate in foods will accurately determine concentrations as low as 1 ppm. 1- Naphthylamine is diazotized by nitrite and coupled with excess amine to give 4-(l-naphthylazo)-l-naphthylamine. The com...

Hilsheimer, R.; Harwig, J., 1976: Colorimetric determination of nitrite from meat and other foods an alternative color reagent for the carcinogenic 1 naphthylamine and an improved extraction method. A search for a suitable substitute for 1-naphthylamine which, combined with a convenient method of extraction, would allow quantitative recoveries of nitrite from meat and other foods is described.

Hilsheimer, R.H.rwig, J., 1975: Colorimetric determination of nitrite from meat and other foods: an alternative colour reagent for the carcinogenic 1 naphthylamine and an improved extraction method

Sen, N.P.; Donaldson, B., 1978: Improved colorimetric method for determining nitrate and nitrite in foods. A method is described for determining nitrate and nitrite in cured meat products, cheeses and vegetables. The nitrite is determined colorimetrically by diazotization of sulfanilic acid and subsequent coupling with N-(1-naphthyl)-ethylenediamine. T...

Tsuji, S.; Imai, M.; Mishima, I.; Ishimitsu, S.; Shibata, T.; Ito, Y., 1997: Studies on the preparation of sample solution for colorimetric determination of nitrite in foods. The preparation of a sample solution for the colorimetric determination of nitrite in processed foods has been studied in detail focusing on the deproteinizing procedure. A simple and rapid deproteinizing procedure was obtained by precipitation of...

Shinn, Martha B., 1941: Colorimetric method for determination of nitrite. For the detn. of nitrite, sulfanilamide and N-(l-naphthyl)-ethylenediamine dihydrochloride are superior to sulfanilic acid and x-naphthylamine. The color developed is clearer, reaches the max. intensity more rapidly, and remains stable longer.

Stieglitz, E.J.; Palmer, A.E., 1934: A colorimetric method for the determination of nitrite in blood. The diazo reaction of Ilosvay for nitrite ions is not sufficiently sensitive to detect nitrite in normal blood, although it is applicable to concns. of nitrite of 1 part in 10 million. By substituting B-naph-thylamine-6, 8-disulfonic acid for sulf...

Emmert, E.M., 1931: A rapid colorimetric method for the determination of potassium by the use of cobalti-nitrite. Jour Assoc Offic Agric Chem: 573-577

Nagata, Yukiharu; Ando, Norihide, 1967: A colorimetric method for the determination of nitrite coexisting with various food additives. For the purpose of devising a colorimetric method for estimating the accurate amount of nitrite coexisting with various food additives, studies on a modified colorimetric method of Follett and Ratcliff were made, and the following method was devel...

Zimmermann, K.; von Lengerken, J., 1979: Analytical methods for nitrate and nitrite determination in foods. 3. Spectrophotometric determination of nitrate and nitrite using sulphanilic acid/1-naphylamine, and of nitrite using resorcinol/zirconium (IV) oxychloride. The Nitrate content of foods may be determined by means of azo-dye coupling after reduction of the nitrate with the aid of active cadmium produced in the sample solution. An easy method for determining nitrite consists in the colorimetric estimati...