Author(s)

Yingfei Zeng¹, Juan Hu^2*, Xianglong Bian¹, Qianfeng Xia¹, Tingwei Hu^1*

¹Key Laboratory of Tropical Translational Medicine of Ministry of Education, School of Tropical Medicine and the Second Affiliated Hospital, Hainan Medical University, Haikou, China.
²Department of Bloodbank Children’s Hospital of Chongqing Medical University, National Clinical Research Center for Child Health and Disorders, Ministry of Education Key Laboratory of Child Development and Disorders, Chongqing Key Laboratory of Pediatrics, Chongqing, China.

Food safety problems caused by excessive nitrite addition have been frequently reported and the detection of nitrite in food is particularly important. The standing time during the pretreatment of primary sample has a great influence on the concentration of nitrite tested by spectrophotometric method. In this context, three kinds of food samples are prepared, including canned mustard, canned fish and home-made pickled water. A series of standing times are placed during the sample pretreatments and the corresponding nitrite contents in these samples are detected by spectrophotometric method based on N-ethylenediamine dihydrochloride. This study aims to find out a reasonable standing time during the pretreatment of food sample, providing influence factor for precise detection of nitrite.

Standing Time, Spectrophotometric Method, Nitrite Detection

Zeng, Y. , Hu, J. , Bian, X. , Xia, Q. and Hu, T. (2024) Effects of Standing Time during Pretreatment on the Nitrite Concentration Detected by Spectrophotometric Method. Journal of Materials Science and Chemical Engineering, 12, 73-83. doi: 10.4236/msce.2024.122006.