Studies on Analysis of Food Additives (VIII)

Autor:	Yukiko Hasegawa, Saburo Kanno, Kiyoko Kawana, Yutaka Wada, Tadayoshi Nakaoka
Rok vydání:	1966
Předmět:	food.ingredient Chromatography Nitrite ion Food additive Phosphate buffered saline General Medicine Buffer solution law.invention Solvent chemistry.chemical_compound food chemistry law Christian ministry Distillation Test solution
Zdroj:	Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 7:72-75
ISSN:	1882-1006 0015-6426
DOI:	10.3358/shokueishi.7.72
Popis:	The existing method for determining nitrite ion in fish sausage, for example, themethod being included in “Standard Methods of Sanitary Inspection Guide” issued by the Ministry of Health and Welfare was studied.The authors clarified the following points through analytical experiments.1) The nitrite ion in a test solution prepared from fish sausage disappeared completely when the solution was distilled. Therefore, the test solution should be developed without distillation, though it is colored or turbid, and in this case, the test solution should be used as a control.2) The phosphate buffer solution (pH 7) as an extracting solvent for nitrite ion (NO2-) was more effective than water. Because the loss of the nitrite ion was less with the use of the buffer solution than water.3) Thirty minutes were quite enough to extract nitrite ion from fish sausage.
Databáze:	OpenAIRE
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