食品中の亜硝酸根分析における試料溶液調製についての検討

抄録

The standard method for nitrite assay in foods employs zinc acetate to remove proteins and lipids co-present in the alkaline sample solution. However, the sample solution occasionally becomes muddy, making it hard to determine nitrite by colorimetric analysis. We investigated the elimination of the muddiness by alteration of the concentration ratio of NaOH to zinc acetate in the sample solution. When the final concentrations of NaOH and zinc acetate in the sample solution were 0.05M and 0.9%, respectively, the extracted solutions were clear and appropriate recovery rates were consistently obtained. Briefly, the sample (2.5-5g) was homogenized with 20ml of 0.125M NaOH at 80°C in a vessel and moved to a 100ml volumetric flask. The vessel and the homogenizer were rinsed with 20 ml of fresh NaOH solution and then rinsed five times with 5ml of hot water. The rinsed solutions were added to the flask each time. Finally, 10ml of 9% zinc acetate was added to the flask and the contents shaken. The subsequent procedures including heat treatment and the colorimetric process were the same as for the standard method.