Journal
FOOD CHEMISTRY
Volume 373, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131678
Keywords
PGA gel; Colorimetric; Nitrite; Pickled vegetable
Funding
- Key research and development projects of Sichuan Province [2019YFN0105]
- Science and technology innovation seedling projects of Sichuan Province [2020057]
- Key sci-ence and technology plan seedling projects of Zigong, China [2019CXMZ03]
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A rapid colorimetric method was developed for nitrite detection in pickled vegetables, showing advantages of simplicity, quickness, and sensitivity. This method allows efficient detection of nitrite within a short period of time, demonstrating potential application prospects for real-time and on-site monitoring.
The detection of nitrite is of great significance because it is closely related to food safety. In this work, a rapid colorimetric method was developed for nitrite detection based on the reaction of propylene glycol alginate (PGA) gel interface. In the reaction of nitrite and 4-Aminoacetophenone, diazo compound formed, which could be further transformed to purplish red compound by reacting with N-(1-Naphthyl)ethylenediamine (NED). Nitrite exhibited a linear relationship with the grayscale of the gel interface in the range of 0.3-9 mu g mL(-1) with a detection limit of 0.3 mu g mL(-1). The method was applied to detect nitrite in four types of pickled vegetables with recovery of 80.9-119.02% and relative standard deviation of 0.11-6.73%. Notably, the detection process can be accomplished within 5 min. The proposed colorimetric method exhibited advantages of simplicity, quickness and sensitivity, showing potential application prospects for the real-time and on-site detection of nitrite in pickled vegetables.
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