Document Detail

Ion chromatographic determination of nitrate and nitrite in meat products.
MedLine Citation:
PMID:  9615403     Owner:  NLM     Status:  MEDLINE    
Nitrate and nitrite are usually added to processed meat products to provide protection against microorganisms that cause food poisoning. Nitrite may react with secondary amines to form nitrosoamines, a class of carcinogens. Nitrate, although it is more stable than nitrite, can act as a reservoir for nitrite. Thus, both nitrate and nitrite need to be monitored to ensure the quality and safety of meat products. In this paper, an accurate and sensitive method is described by which nitrate and nitrite are extracted from food samples, then analyzed by ion chromatography (IC). Commercial samples of ham and salami were analyzed by IC with UV absorbance detection. UV absorbance was specific for nitrate and nitrite, eliminating interference from other ions present at much higher concentrations. Recoveries of nitrate and nitrite were greater than 90%. The method was linear (r2 > 0.999) over the working range, and detection limits for nitrate and nitrite were 50 micrograms/l and 30 micrograms/l, respectively.
D C Siu; A Henshall
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Journal of chromatography. A     Volume:  804     ISSN:  0021-9673     ISO Abbreviation:  J Chromatogr A     Publication Date:  1998 Apr 
Date Detail:
Created Date:  1998-06-23     Completed Date:  1998-06-23     Revised Date:  2009-01-15    
Medline Journal Info:
Nlm Unique ID:  9318488     Medline TA:  J Chromatogr A     Country:  NETHERLANDS    
Other Details:
Languages:  eng     Pagination:  157-60     Citation Subset:  IM    
Dionex Corporation, Sunnyvale, CA 94086, USA.
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MeSH Terms
Chromatography, Ion Exchange / methods*
Linear Models
Meat Products / analysis*
Nitrates / analysis*
Nitrites / analysis*
Reproducibility of Results
Sensitivity and Specificity
Spectrophotometry, Ultraviolet
Reg. No./Substance:
0/Nitrates; 0/Nitrites

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