In:
Journal of AOAC INTERNATIONAL, Oxford University Press (OUP), Vol. 91, No. 4 ( 2008-07-01), p. 820-827
Abstract:
A modification of AOAC Method 973.31 is proposed to improve the extraction efficiency of nitrite from cured meat samples and its subsequent quantification based on the diazotization-coupling reaction of sulfanilamide with N-1-naphthyl)ethylenediamine dihydrochloride (NED). The various experimental parameters were thoroughly investigated. A 5 g meat sample was mixed with 400 mL water; the pH of the mixture was adjusted to 5.5 0.3 and allowed to stand for 2 h on a water bath at 80 & lt;sup/ & gt;C, with occasional shaking for the complete extraction of nitrite. After quantitative filtration, an aliquot was mixed with chloroaceticchloroacetate buffer, pH 1.80 0.05, sulfanilamide, and NED, and the absorbance of the resulting azodye was recorded at 540 nm against water as a reference. Following the recommended procedure, a linear calibration graph was obtained for up to 0.8 g/mL NO2 & lt;sup/ & gt;, with a correlation coefficient of 0.9996 and a detection limit (based on the 3 Sb-criterion) of 5.6 ng/mL NO2 & lt;sup/ & gt;. The proposed method was conveniently applied to various cured meat samples and was validated by comparison with the original AOAC method and by recovery experiments that gave quantitative results (9498) with convenient reproducibility. Statistical analysis of the analytical data could not detect any systematic error and revealed the high accuracy and precision of the proposed method.
Type of Medium:
Online Resource
ISSN:
1060-3271
,
1944-7922
DOI:
10.1093/jaoac/91.4.820
Language:
English
Publisher:
Oxford University Press (OUP)
Publication Date:
2008
Permalink