Determination of Nitrate Ion in Cheese and Sake
| Autor: | Keiko Ushiyama, Chigusa Kobayashi, Ritsuko Toyohara, Narue Sakamaki, Yuki Sadamasu, Yukiko Yamajima, Shoichi Tahara, Takahiro Sasaki, Mari Morikawa |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Nitrates
food.ingredient Chromatography Food additive Solid Phase Extraction Extraction (chemistry) Reproducibility of Results General Medicine Suspension (chemistry) law.invention chemistry.chemical_compound Cartridge food chemistry Nitrate Volume (thermodynamics) Cheese Sodium hydroxide law Animals Chromatography High Pressure Liquid Food Analysis Filtration |
| Zdroj: | Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi). 61:229-234 |
| ISSN: | 1882-1006 0015-6426 |
| DOI: | 10.3358/shokueishi.61.229 |
| Popis: | The Japanese official analysis method for determination of nitrate ions in food products used as food additives is associated with various challenges. In some kinds of cheese, the extract becomes suspended. The volume of extracted solution is often not accurate owing to the presence of residues in the solution. Moreover, the determination with liquid chromatography-ultraviolet detection (HPLC-UV) is difficult owing to the influence of impurities. Sake usually does not contain lipids or proteins ; therefore, its analysis can be simplified by omitting the co-precipitation steps to remove them. In the present study, for cheese, the amount of sodium hydroxide solution that causes suspension was reduced, and the influence of residues was removed by adjusting the volume after suction filtration. Whereas, sake was diluted with water and centrifuged. Furthermore, solid-phase extraction (SPE) method using cartridge containing carbon molecular sieve to remove the influence of impurities on the chromatogram was successfully established. The recoveries of the nitrate ions were good outcomes of 91.3-99.6% (CV 0.9-4.5%) (n=5). The analysis range was 0.010-0.20 g/kg for cheese, 0.010-0.20 g/L for milk, and 0.010-0.10 g/kg for sake. The developed analysis methods are considered useful, because various challenges of the official analysis method can be solved and the operation are efficient. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|