Water, reagent for fruit and vegetable, 10 ％ ethanol, NH3-NH4 CI buffer, 2 ％ acetic acid and 2.0 mol/L KCI were used to extract nitrite from pickled Chinese cabbage in the experiments. The contents of extracted nitrite were measured by Griess, and compared with the contents of nitrite extracted by national standard method (GB). The result shows that there is significant difference between contents of nitrite extracted by using 10％ ethanol and those of nitrite extracted by using borax solution of GB method, and there is little difference between by using other solvents and by using/GB method. Moreover, the recovery of nitrite extracted by using 10 ％ ethanol reaches 100.3 ％. It is suggested that the 10 ％ ethanol can be used to extract nitrite from pickled Chinese cabbage in replace of borax solution of GB method.%利用水、果蔬剂、10%(体积分数)乙醇、NH<,3>-NH<,4> Cl缓冲溶液、2%(体积分数)醋酸溶液、2.0 mol/L的KCI提取酸菜中的亚硝酸盐并与国标法进行了比较.亚硝酸盐含量的测定采用盐酸萘乙二胺比色法.实验结果表明,10%(体积分数)乙醇作提取剂时,所测得的亚硝酸盐含量与国标法有显著差异,而用其余的溶剂提取时,测得结果与国标法无显著差异.此外,利用10%(体积分数)乙醇提取的亚硝酸盐的回收率达到100.3%.建议用10%(体积分数)乙醇替代国标法中的硼砂溶液来提取酸菜中的亚硝酸盐.
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