Comparison between ion chromatography and a spectrophotometric method for determination of nitrates in meat products

ZusammenfassungEs wurden zwei Analysetechniken, Ionenchromatographie mit konduktimetrischem Detektor und Kolorimetrie, für die Mengenbestimmung des Nitrat-Ions in Fleischerzeugnissen verglichen. Die Ergebnisse der Untersuchungen an 76 verschiedenen Schweinefleischprodukten (Salami, Mortadella, Würstchen, Roh- und Kochschinken und andere gekochte Erzeugnisse mit ganzem Muskel) beweisen, daß die beiden Methoden im allgemeinen sich entsprechende Werte liefern, außer in den Fällen, in denen der komplizierte Charakter der Matrix den Analysewert beeinflussen kann. Die Ergebnisse sind mit denen von Autoren vergleichbar, die mit UV-Detektor gearbeitet haben.AbstractIon chromatography and colorimetry were used to determine nitrate ion concentration in 76 different pork meat products (salami, mortadella, wurstel, raw and cooked ham and other whole-muscle cooked products) and the results were compared. The comparison revealed that the two techniques yield quantitatively similar results, except in cases where the matrix was so complex that it might have influenced the analytical data. These results are consistent with those obtained by other authors who used UV spectrophotometric detection.

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