食品科学2016，Vol.37Issue(14)：184-188,5.DOI:10.7506/spkx1002-6630-201614033
离子电极法快速测定榨菜中硝酸盐含量
Rapid Determination of Nitrate Content in Pickled Mustard Tuber by Ion-Selective Electrode Method
摘要
Abstract
An ion-selective electrode (ISE) method was developed for the rapid determination of nitrate in pickled mustard tuber. Firstly, a test instrument consisting of nitrate ion-selective electrodes, reference electrode, ion meter, and computer was assembled. Then the calibration curve was developed and the influence of temperature, ionic strength and interfering ions on the ISE method was analyzed. Lastly, the nitrate content in pickled mustard tuber was determined by the ISE method, and the data obtained were compared with those from conventional ultraviolet spectrophotometry. The results showed that the temperature change did not affect the calibration curve. Addition of ionic strength regulator and the presence of interfering ions had less influence on the standard curve. The average error between the ion-selective electrode method and ultraviolet spectrophotometry was 4.247%, and their relative standard deviations were less than 2.0%. There were no significant differences between the two methods by t-test. The ion-selective electrode method can be an alternative to ultraviolet spectrophotometry for the rapid determination of nitrate content in pickled mustard tuber within 15 seconds.关键词
榨菜/硝酸盐/离子电极法/快速检测Key words
pickled mustard tuber/nitrate/ion-selective electrode method/rapid detection分类
轻工纺织引用本文复制引用
孙钟雷,许艺,李宇,赵李玉..离子电极法快速测定榨菜中硝酸盐含量[J].食品科学,2016,37(14):184-188,5.基金项目
重庆市教委科学技术研究项目（KJ1401203）；长江师范学院校级科研项目（2013XJZD001）；榨菜种植与深加工创新团队项目 （）
