Quantification of sodium nitrite in sausages by UV-VISIBLE spectrophotometry

Authors

  • M.Sc. Vernon Sandoval Ramos National Autonomous University of Nicaragua, León

DOI:

https://doi.org/10.5377/universitas.v11i1.16292

Keywords:

nitrite, sausages, UV-vis spectrophotometry, Griess

Abstract

In the present research work, nitrite was quantified in the different types of sausages marketed in the cities of León, Chichigalpa and Chinadega, the UV-vis spectrophotometric method was used, at a wavelength of 535.5nm, obtaining the following results of nitrite concentrations, bologna 52.24mg/kg, chorizo ​​45.88mg/kg and sausage 73.97mg/kg, values ​​that are below the maximum allowed limit of 125mg/kg of NaNO2 as established by the technical food standard. The results obtained from the different validation parameters studied were: linearity of the method with a coefficient of determination r2 0.999, a confidence interval between 0.2 and 1.8 mg/kgNaNO2, quantification limit of 0.189 mg/kgNaNO2 and detection limit of 0.057. mg/kgNaNO2 respectively. The precision of the method was evaluated through the repeatability parameter, obtaining a result of 0.6913%. The accuracy of the method was determined, evaluating the recovery percentage, obtaining as a result a coefficient of variation of 1.64%.

 

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Author Biography

M.Sc. Vernon Sandoval Ramos, National Autonomous University of Nicaragua, León

Professor of the Department of Chemistry, Faculty of Sciences and Technology, UNAN-León

References

AOAC (1990), Association of Official Analytical Chemists Official. Methods of Analysis. 973.31. Nitrites in cured meat. Colorimetric method. Association of Official Analytical Chemists, Arlington.

Badui Dergal S. (2006) Química de los alimentos. 4ª ed. México Pearson Educación.

Codex Alimentario(1990). Comision del Codex alimentarius FAO/OMS. ALINORM 91/16.

Miller N. J., Miller C. J. (2002) Estadística y Quimiometría para Química Analítica 4ta edición.

Published

2020-06-30

How to Cite

Sandoval Ramos, M. V. . (2020). Quantification of sodium nitrite in sausages by UV-VISIBLE spectrophotometry. UNIVERSITAS (LEÓN): SCIENTIFIC JOURNAL OF THE UNAN-LEÓN, 11(1), 1–7. https://doi.org/10.5377/universitas.v11i1.16292

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Articles