This European Standard specifies a spectrometric method for the determination of nitrate and nitrite content of meat products and has been validated for different meat products with a content of 9 mg/kg to 22 mg/kg nitrite calculated as sodium nitrite and 23 mg/kg to 48 mg/kg nitrate calculated as sodium nitrate. Experiences have shown that the method is also applicable for total nitrite and nitrate content from 5 mg/kg up to 125 mg/kg calculated as sodium nitrite. Nitrite in an aqueous extract of the test sample is treated with sulfanilamide and N-(1-naphthyl)- ethylenediamine dihydrochloride. The formed red compound is measured spectrometrically at a wavelength of 540 nm. Nitrate in an aqueous extract of the analytical sample is converted into nitrite by nitrate reductase. This converted nitrite together with the nitrite which is already in the analytical sample reacts with sulfanilamide and N-(1-naphthyl)ethylenendiamine dihydrocloride. The colour intensity of this resulting red compound is measured in a spectrometer at 540 nm. The nitrate content is calculated from the difference between the spectrometric measurements.
DIN EN 12014-3-2005由德国标准化学会 DE-DIN 发布于 2005-08。
DIN EN 12014-3-2005 在中国标准分类中归属于: X04 基础标准与通用方法,在国际标准分类中归属于: 67.120.10 肉和肉制品。
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