Quantification of sodium nitrite in sausages by UV-VISIBLE spectrophotometry

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%.