Page 175 - Analytical method for food addtives

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Dialysis of suspension. Conversion of nitrate to nitrite.
dihydrochloride. Red compound produced is measured
at 525 nm. Enzymatic reduction method: A measured
sulphanilamide and N-1(-naphthyl)ethylenediamine
Cd Column method: aqueous extract is treated with
at 540 nm after addition of colour solutions
means of enzymatic reduction with nitrate
Dispersed in warm water, fat and proteins
through a Cd Reduction column or by
Suspension in water. Transfer part of
Sulphanilic acid and N-1(-naphthyl)- 9 After 30 min the solution was passed through a sodium dodecyl sulphate coated alumina column and eluted with ethylenediamine solutions were added to 7 mL HCl–CH 3 COOH (2:3). A of effluent measured at form the azo dye 553 nm 10 Aqueous extract is treated with sulphanilamide and Homogenised,
precipitated, filtered. Either treated
reductase
filtered
Meat and fish Turkish sucuk (fermented Milk and milk

Water Meat Beer products sausage) products

Spectro- photometric Spectrometric Enzymatic spectrometric Enzymic spectro- photometric Enzymic spectro- photometric and spectrometric Segmented flow analyses