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The determination of nitrate and nitrite in cured meat by HPLC/UV

✍ Scribed by Dennis, M. J.; Key, P. E.; Papworth, T.; Pointer, M.; Massey, R. C.

Book ID
120224857
Publisher
Taylor and Francis Group
Year
1990
Tongue
English
Weight
408 KB
Volume
7
Category
Article
ISSN
0265-203X

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## Abstract A rapid method, of improved accuracy, for the determination of nitrate and nitrite in meat products is described. Nitrate is determined by reduction to nitrite with cadmium, and subsequent development of the dye Orange I obtained with I‐naphthol/sulphanilic acid reagent. Nitrite present