title: A sub-minute CZE method to determine nitrate and nitrite in meat products: An alternative for routine analysis.
abstract: A sub-minute capillary zone electrophoresis (CZE) method was optimized and a simple sample preparation procedure based on the extraction of the analytes with water and sodium tetraborate was developed for the simultaneous determination of nitrate and nitrite levels in meat products. The background electrolyte (BGE) was composed of 20mmolL(-1) perchloric acid and 65mmolL(-1) β-alanine at pH3.83. Thiocyanate was used as the internal standard. The proposed method was validated and the uncertainty estimated according to Eurachem guidelines. The run time was only 30s, allowing analyzing more than 25samples/h, the good analytical performance confirms the suitability of the method for the analysis of meat products. One sample presented residual nitrite levels above the limit established by MERCOSUL legislation (150mgkg(-1)). The use of a fast method in association with a simple sample preparation step means that this procedure represents a possible alternative to fulfill the demand for high throughput in routine laboratory analysis.
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianopolis, SC, Brazil.
authors.forename: Fabiana
authors.initials: F
authors.lastname: Della Betta
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianopolis, SC, Brazil.
authors.forename: Lais Morilla
authors.initials: LM
authors.lastname: Pereira
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianopolis, SC, Brazil.
authors.forename: Mariana Araújo
authors.initials: MA
authors.lastname: Siqueira
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianopolis, SC, Brazil; Nacional Agriculture Laboratory, Ministry of Agriculture, Livestock and Supply, 88102-600 São José, SC, Brazil.
authors.forename: Andressa Camargo
authors.initials: AC
authors.lastname: Valese
authors.affiliation: Nacional Agriculture Laboratory, Ministry of Agriculture, Livestock and Supply, 88102-600 São José, SC, Brazil.
authors.forename: Heitor
authors.initials: H
authors.lastname: Daguer
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianopolis, SC, Brazil.
authors.forename: Roseane
authors.initials: R
authors.lastname: Fett
authors.affiliation: Chemistry Department, Federal University of Santa Catarina, 88040-900 Florianopolis, SC, Brazil.
authors.forename: Luciano
authors.initials: L
authors.lastname: Vitali
authors.affiliation: Department of Food Science and Technology, Federal University of Santa Catarina, 88034-001 Florianopolis, SC, Brazil. Electronic address: ana.costa@ufsc.br.
authors.forename: Ana Carolina Oliveira
authors.initials: AC
authors.lastname: Costa
mesh_terms: D000818:Animals; D019075:Electrophoresis, Capillary / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D057230:Limit of Detection; D008461:Meat Products / Q000032:analysis*; D009566:Nitrates / Q000032:analysis*; D009573:Nitrites / Q000032:analysis*; D015203:Reproducibility of Results
chemical_list: D009566:Nitrates; D009573:Nitrites
keywords: Analytical validation; Meat products; Routine analysis; Sub-minute method; Uncertainty measurement