COMPARISON BETWEEN ION CHROMATOGRAPHY AND A SPECTROPHOTOMETRIC METHOD FOR DETERMINATION OF NITRATES IN MEAT-PRODUCTS
COMPARISON BETWEEN ION CHROMATOGRAPHY AND A SPECTROPHOTOMETRIC METHOD FOR DETERMINATION OF NITRATES IN MEAT-PRODUCTS
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DOI：
10.1007/bf01187515
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发表时间：
1995-01-01
期刊：
影响因子：
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通讯作者：
LUCENTINI, L
中科院分区：
文献类型：
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作者：
BIANCHI, E;BRUSCHI, R;LUCENTINI, L
采用离子色谱法和比色法测定了76种不同猪肉肉制品（意大利腊肠、摩泰台拉肉酱、香肠、生熟火腿和其他全肌熟制品）中的硝酸盐离子浓度，并对结果进行了比较。比较表明，这两种技术在数量上产生相似的结果，除了在矩阵非常复杂以致可能影响分析数据的情况下。这些结果与其他作者用紫外分光光度法检测所得的结果一致。
Ion chromatography and colorimetry were used to determine nitrate ion concentration in 76 different pork meat products (salami, mortadella, wurstel, raw and cooked ham and other whole-muscle cooked products) and the results were compared. The comparison revealed that the two techniques yield quantitatively similar results, except in cases where the matrix was so complex that it might have influenced the analytical data. These results are consistent with those obtained by other authors who used UV spectrophotometric detection.