N-亚硝胺及亚硝酸盐测定与相关性分析

摘要

利用气相色谱仪对不同蔬菜复合鱼肉饼中的N-亚硝胺含量进行测定，并用分光光度法测定各样品中亚硝酸盐含量。结果表明：蔬菜可以阻断亚硝胺与亚硝酸盐含量的生成；NaNO2添加量与亚硝胺生成量成正比；亚硝酸钠残留量与亚硝胺生成量无相关性。%　　The content of N-nitrosamines in the different vegetables composite fish patties was determined by gas chromatograph, and the nitrite content in each sample was measured by spectrophotometry. The results show that the vegetables can block the formation of nitrosamines and nitrite content;the amount of NaNO2 addition is proportional to the amount of nitrosamine formation , and there is no correlation between sodium nitrite and nitrosamine formation.