【摘要】 <正> 硝酸盐或亚硝酸盐作为食品发色剂,在腌制肉制品工业中得到广泛应用。由于亚硝酸盐能引起急性中毒,并能形成强烈的致癌作用物亚硝胺类,因此食品卫生要求控制硝酸盐和亚硝酸盐的含量。一般硝酸盐含量小于500mg/kg,亚硝酸盐不得超过更多还原

【Abstract】 Nitrite and nitrate were separated by anion chromatography with Dionex HPIC-AS4 column and 1. 0 mmol · L-1 NaHCO3/1.0mmol · L-1 Na2CO3(2. 0ml/ min)as the eluent and UV spectrophotometric detection at 210nm. The calibration curves were linear over a range of 0 - 500 μg/ml and limits of detection were 0. 096 and 0.143μg/ml (S/N = 2. 5 ) for nitrite and nitrate , respectively.更多还原