Page 176 - Analytical method for food addtives
P. 176
E249–50: Nitrites 119
10 12 13 14 19
9
dodecyl sulphate coated alumina column and eluted with
After 30 min the solution was passed through a sodium
7 mL HCl–CH 3 COOH (2:3). A of effluent measured at
Aqueous extract is treated with sulphanilamide and
N
compound produced is measured at 540 nm N-1(-naphthyl)ethylenediamine dihydrochloride. Red Sample incubated at 37 ºC for 15 min; 250 µL 1 H 2 SO 4 added. NiR catalyses the reduction of nitrite to ammonia. The ammonia produced determined by spectrometric method. NiR immobilisation allowed use of a continuous monitoring
553 nm
Sulphanilic acid and N-1(-naphthyl)- ethylenediamine solutions were added to form the azo dye Homogenised, proteins precipitated, M Degassed and diluted with 0.2 mM phosphate buffer pH 7.6. 0.5 methyl-viologen, NiR and 14.5 mM Na 2 S 2 O 4 added Homogenised with 6x volume of buffer solution adjusted to pH 7 and diluted to v
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
