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- Title
Improving the stability of nitrite in food extracts.
- Authors
Jun Kobayashi; Keiichi Ikeda; Hideo Sugiyama
- Abstract
Standard Methods for the Analysis of nitrite can be inaccurate because of the instability of nitrite. Therefore, calibration curves need to be plotted for each new sample, and processing many samples is time consuming. To overcome these issues, we examined the use of additives in extracts to improve the stability of nitrite during extraction and quantification processes. Oxidizing agents (hydrogen peroxide, potassium nitrate, and potassium permanganate), reducing agents (ascorbic acid, glucose, sodium oxalate, and sodium sulfite), chelating agents (cyclohexanediaminetetraacetic acid, and EDTA) that can suppress oxidation by metal ions, and an organic solvent (chloroform) than can suppress oxidation and reduction by microorganisms were selected as additives. For each additive, a series of ten-fold dilutions from a 1 M stock solution were used to prepare a range of solutions with concentrations between 0.01 M and 10-7 M, except for chloroform, which was used at a volume fraction of ≥ 1%. First, we investigated if these additives inhibited color development in the Griess reaction. Next, we evaluated if the additives suppressed decomposition of nitrite in standard solutions stored for 1 week. Finally, we investigated suppression of nitrite decomposition in actual food extracts stored for 1 month. Optimum quantitation of nitrite was possible for extracts stored for ≥ 2 weeks when EDTA was added to them at 0.01 M.
- Subjects
NITRITES; CALIBRATION; ADDITIVES; OXIDIZING agents; CHELATING agents; ORGANIC solvents
- Publication
Japanese Journal of Food Chemistry & Safety, 2018, Vol 25, Issue 1, p53
- ISSN
1341-2094
- Publication type
Article