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New colorimetric method for the determination of nitrite in foods



New colorimetric method for the determination of nitrite in foods



Nippon Suisan Gakkaishi 48(9): 1299-1302



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.

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Accession: 001101901

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DOI: 10.2331/suisan.48.1299



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