Liquid chromatographic determination of residual nitrite/nitrate in foods : NMKL Collaborative Study

Nitrite and nitrate are used as additives in the food industry to provide color and taste and to control undesirable gas and flavor production by anaerobic bacteria by virtue of their antimicrobial properties. The analytical method that has been widely used to determine nitrite and nitrate involves...

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Bibliographic Details
Published in:Journal of AOAC International 2000-03, Vol.83 (2), p.365-375
Main Authors: MERINO, L, EDBERG, U, FUCHS, G, AMAN, P
Format: Article
Language:English
Subjects:
Anions
Biological and medical sciences
Chromatography, Ion Exchange - methods
Chromatography, Liquid - methods
Dairy Products - analysis
Europe
Food additives
Food Additives - analysis
Food Analysis - methods
Food industries
Food toxicology
Fundamental and applied biological sciences. Psychology
General aspects
Hydrogen-Ion Concentration
Meat - analysis
Nitrates - analysis
Nitrites - analysis
Quality Control
Reproducibility of Results
Sensitivity and Specificity
Spectrophotometry - methods
Vegetables - chemistry
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Summary:Nitrite and nitrate are used as additives in the food industry to provide color and taste and to control undesirable gas and flavor production by anaerobic bacteria by virtue of their antimicrobial properties. The analytical method that has been widely used to determine nitrite and nitrate involves the use of toxic cadmium. In response to a request from the Nordic Committee on Food Analysis, a study was performed to obtain an alternative chromatographic method to determine residual nitrite and nitrate in meat products. The study was done in 3 stages: (1) comparative evaluation of the performance of 3 liquid chromatographic methods, (2) internal validation of the selected ion chromatographic method, and (3) a collaborative study in which 17 laboratories from European countries participated. Furthermore, the applicability of the method to matrixes other than meat and meat products was demonstrated. The results of the collaborative study show that the European Prestandard prENV 12014-4 is well suited for the determination of nitrite and nitrate in different foods (e.g., meat products, vegetables, baby food, and cheese). The limits of detection for nitrite and nitrate ions are 1 and 10 mg/kg, respectively. Recoveries of residual nitrite/nitrate ranged from 96 to 108%. Repeatability and reproducibility were satisfactory.
ISSN:1060-3271
1944-7922
DOI:10.1093/jaoac/83.2.365