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Updated: Jul 6, 2025
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Measuring Nitrite and Nitrate, Metabolites in the Nitric Oxide Pathway, in Biological Materials using the Chemiluminescence Method
Published on: December 25, 2016
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[Validation of Method for Nitrite Determination in Foods]
Kyoko Sato1, Shoko Terami1, Takahiro Sasaki2
1National Institute of Health Sciences.
Summary
A new analytical method for determining nitrite in food was validated. This improved method accurately and reproducibly measures nitrite levels in various food products, offering a reliable alternative for food safety testing.
Area of Science:
- Food chemistry
- Analytical chemistry
- Food safety analysis
Context:
- Traditional nitrite analysis involves alkaline extraction, deproteinization, and colorimetric determination.
- Sample turbidity after deproteinization can hinder filtration and accurate analysis.
- An improved analytical method has been developed to address these limitations.
Purpose:
- To validate an improved analytical method for determining nitrite in food samples.
- To assess the method's trueness, repeatability, and intralaboratory reproducibility.
- To conduct an interlaboratory study to confirm the method's robustness.
Summary:
- The improved method was validated using cod roe, fish sausage, and ham, with added sodium nitrite. Target values for trueness (70-120%) and reproducibility (<15%) were met.
- Trueness ranged from 88-92%, repeatability from 2.0-3.0%, and intralaboratory reproducibility from 3.2-4.3%.
- An interlaboratory study involving eight institutes confirmed the method's reliability, with trueness between 82-95% and reproducibility metrics well within acceptable ranges.
Impact:
- The improved analytical method provides a more robust and reliable approach for nitrite determination in diverse food matrices.
- This method can enhance food safety protocols by enabling accurate quantification of nitrite preservatives.
- Successful interlaboratory validation suggests widespread applicability and adoption in food analysis laboratories.
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