Simultaneous Determination of Nitrate and Nitrite in Cured Meats by Ion Chromatography

J. Azad¹, A. H. Farookhnia² and K. Kargosha²

¹Azzahra University, Vanak, Tehran, Iran.

²Chemistry and Chemical Engineering Research centre of Iran, Tehran, P.O. Box 14335-186 Iran.

ABSTRACT:

In analysing cured meat samples with ion chromatography (IC) using commonly mobile phase, potassium hydrogen phthalate, the chloride peak completely masks the nitrite peak. An alternative IC procedure is developed. In this procedure in order to overcome the chloride interference effect some other basic eluting agent were tried. Also silver sulphate and silver acetate were used to precipitate the chloride anion and exclude it from the sample solution before analysing it It was found that sodium benzoate and silver sulphate are most convenient eluting and chloride ion suppressor agents respectively.This analytical method is shown to be rapid, sensitive, free of chloride ion interference and precise. A comparison of this method with conventional one showed good agreement between the two techniques.The relative standard deviation was 0.7% for $ ppm NO" and n=20.The proposed method is shown to be applicable to the analysis of some real samples. The regression of peal area (mean of three signals) versus concentration over the range 2 -100 ppm (as NaNO₂ , and NaNO₃) is linear for nitrite and nitrate.

KEYWORDS:

Chromatography; alternative; sulphate hydrogen; chloride

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Copy the following to cite this article: Azad J, Farookhnia A. H, Kargosha K. Simultaneous Determination of Nitrate and Nitrite in Cured Meats by Ion Chromatography. Orient J Chem 1998;14(2).

Copy the following to cite this URL: Azad J, Farookhnia A. H, Kargosha K. Simultaneous Determination of Nitrate and Nitrite in Cured Meats by Ion Chromatography. Orient J Chem 1998;14(2). Available from: http://www.orientjchem.org/?p=21863