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題 名 | Rapid Analysis of Nitrite and Nitrate in Meat Products Using Microwave Assisted and Solid Phase Extraction=應用微波技術與固相萃取之肉品中亞硝酸鹽及硝酸鹽的快速檢測方法 |
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作 者 | 朱紫雲; | 書刊名 | 修平學報 |
卷 期 | 1 2000.09[民89.09] |
頁 次 | 頁73-84 |
分類號 | 341.91 |
關鍵詞 | 微波萃取; 固相萃取; 亞硝酸鹽; 硝酸鹽; Microwave assisted extraction; Solid phase extraction; Nitrite; Nitrate; |
語 文 | 英文(English) |
中文摘要 | 本研究發展出一對於肉品中亞硝酸鹽及硝酸鹽之快速簡便檢測方法。微波萃取技 術之應用大幅減少試樣製備所需時間,而 C18 及 IC-Ag 固相萃取能同時除去樣品中蛋白質 、脂肪及食鹽的氯離子。萃取之試樣最後以離子交換色層分析法分離,並以電導偵檢器檢測 之。對於亞硝酸鹽之測定,其添加 20,30 及 40 ppm 標準混合溶液至火腿及培根樣品之回 收率為 84.0 至 94.5 %,相對標準偏差為 1.8 至 7.5 %。以相同方法對於硝酸鹽之測定 其回收率為 95.3 至 100.7 %,相對標準偏差為 1.9 至 7.5 %。 |
英文摘要 | A rapid and simple method was developed for the determination of nitrite and nitrate in meat products. Microwave assisted extraction was employed to greatly reduce the sample preparation time, followed by C18 and IC-Ag solid phase extraction to simultaneously eliminate protein, fat, and chloride anion from salt in sample. The extracted analytes were determined by ion-exchange chromatography with non-suppressed conductivity detector. For the nitrite measurements, the relative standard deviation and the recovery in three level standard mixture added to ham and bacon were 1.8 to 7.5% and 84.0 to 94.5%, respectively. The corresponding results for the nitrate were 1.9 to 7.5% and 95.3 to 100.7%, respectively. |
本系統中英文摘要資訊取自各篇刊載內容。