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Improved colorimetric method for determining nitrate and nitrate in foods

N P Sen, B Donaldson

Journal - Association of Official Analytical Chemists

|November 1, 1978

Summary

This study presents an improved colorimetric method for accurately measuring nitrate and nitrite in foods. The enhanced technique replaces a hazardous reagent, ensuring safer and reliable analysis of these compounds in meats, cheeses, and vegetables.

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Area of Science:

Food Chemistry
Analytical Chemistry
Agricultural Science

Background:

Nitrate and nitrite are common food additives and contaminants.
Accurate quantification is crucial for food safety and quality control.
Existing methods may involve hazardous reagents or lack precision.

Purpose of the Study:

To develop and validate an improved colorimetric method for determining nitrate and nitrite in various food matrices.
To replace the hazardous Griess reagent with safer alternatives.
To enhance the accuracy and reliability of nitrate and nitrite analysis.

Main Methods:

Colorimetric determination of nitrite via diazotization and coupling with N-(1-naphthyl)-ethylenediamine.
Quantification of nitrate by reducing it to nitrite using a cadmium column, followed by colorimetric analysis.
Optimized sample extraction, digestion, and pH control during color development.

Main Results:

The method successfully analyzed nitrate and nitrite in 15 meat products, 23 cheeses, and 6 vegetables.
Average recovery rates were 95% for nitrite and 94% for nitrate.
The improved method demonstrated high accuracy and reliability across diverse food samples.

Conclusions:

The developed method offers a safer and effective alternative for analyzing nitrate and nitrite in food products.
Optimized extraction and pH control contribute to improved analytical performance.
This method is suitable for routine analysis in food quality and safety laboratories.

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