title: The determination of nitrate in cured meat products. A comparison of the HPLC UV/VIS and Cd/spectrophotometric methods.
abstract: A comparison of the traditional spectrophotometric method, with prior application of a reducing Cd column, and a high performance liquid chromatography method with an anion exchanging column for the determination of nitrate in spiced Spanish sausage, was carried out. Both methods demonstrated a high correlation. The chromatographic method proved more precise, reproducible and appropriate for routine work.
authors.affiliation: Guipúzcoa Public Health Laboratory, San Sebastian, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Alonso
authors.forename: B
authors.initials: B
authors.lastname: Etxaniz
authors.forename: M D
authors.initials: MD
authors.lastname: Martinez
mesh_terms: D002104:Cadmium; D002851:Chromatography, High Pressure Liquid; D002942:Circular Dichroism; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D009566:Nitrates / Q000032:analysis*; D013053:Spectrophotometry; D013056:Spectrophotometry, Ultraviolet
chemical_list: D009566:Nitrates; D002104:Cadmium