亚硝酸盐检测方法的研究进展
亚硝酸盐(NO2-)是食品加工中最常用的食品添加剂, 在提高食品外观品质的同时, 若过量添加会存在很大的食品安全问题。NO2-会干扰体内的氧运输系统, 导致血红蛋白不可逆地转化为血流中的高铁血红蛋白, 从而引发高铁血红蛋白症。它也可与仲胺反应形成N-亚硝胺, 在体内长期积累引发癌变。因此应建立高效、快速、准确的方法来检测食品中的NO2-, 以有效的控制食品中NO2-的添加量。随着现代仪器检测技术水平的提高, 亚硝酸盐检测的方法越来越多。本文主要介绍了NO2-检测方法的研究进展, 重点介绍了荧光光谱法、分光光度法、化学发光法、电化学法检测NO2-的原理、优缺点及对每种方法在实际检测中的应用效果进行评价。
Nitrite (NO2-) is the most commonly used food additive in food processing. There is a great food safety problem in the presence of excessive addition while improving the appearance quality of the food. NO2- interferes with the oxygen transport system in the body, causing hemoglobin to irreversibly transform into methemoglobin in the bloodstream, thereby causing methemoglobinemia. It can also react with secondary amines to form N-nitrosamines, which can cause long-term accumulation in the body to cause cancer. Therefore, an efficient, fast and accurate method should be established to detect NO2- in foods to effectively control the amount of NO2- added in food. With the improvement of the level of modern instrument detection technology, there are more and more methods for the detection of nitrite. This paper mainly reviewed the research progress of NO2- detection, focusing on the detection NO2- methods of fluorescence spectroscopy, spectrophotometry, chemiluminescence and electrochemical, the principle, advantages and disadvantages, and evaluated the application effects of these methods in practice detection.
标题：亚硝酸盐检测方法的研究进展
英文标题：Research progress in nitrite detection methods
作者：
陈林林 哈尔滨商业大学食品工程学院
韩可 哈尔滨商业大学食品工程学院
李伟 哈尔滨商业大学食品工程学院
吴嘉树 哈尔滨商业大学食品工程学院
中文关键词:亚硝酸盐,现代仪器,检测,食品安全,
英文关键词:nitrite,modern instrument,detection,food safety,
发表日期：2019-03-10
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