Determination of nitrite in foods by single-sweep polarography.
In an acid medium, nitrite diazotized with p-rosaniline and then coupled with 8-hydroxyquinoline in a weak alkaline medium produces azo compounds. The azo compounds produce a very sensitive polarographic wave at -0.70 V (versus the saturated calomel electrode). The height of the peak is linear with the concentration of nitrite in the range of 5 x 10(-9) to 5 x 10(-7) g/mL. The detection limit is 3 x 10(-9) g/mL. The electrochemical characteristics of the polarographic wave are also discussed. The method was used to determine nitrite in sausage. The results agree well with those obtained by spectrophotometry.
Qiong
Li
L
Wuhan Institute of Science and Technology, Department of Chemistry and Environment Engineering, People's Republic of China.
Tong
Zhan
Z
Yong
Luo
L
Dandan
Song
S
Guanghan
Lu
L
D005504:Food Analysis / Q000379:methods*; D009573:Nitrites / Q000032:analysis*; D011048:Polarography / Q000379:methods*
D009573:Nitrites