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| Determination of Nitrite in Pork Products by Rhodamine 6Gspectrophotometry |
| Ma Weixing;Qian Baohua(Department of Food and Chemiocal Engineerlng, Huaihai Institute of Technology,Lianyungang 222005) |
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Abstract A fairly selective and simple spectrophotometric method for the determin- ationof nitrite in pork products is developed.Nitrite reacts with rhodamine 6G in acid medium to formayellow product which is measured at 442nm and 385nm, Beer’ s law is obeyed over theconcentration range of 0～120Iμg/50ml.
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Received: 13 February 2018
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| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
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1995, Vol. 9 
