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醬腌菜作為老百姓日常生活中經常食用的開胃小菜,由于各種原因其中容易產生亞硝酸鹽的累積,而亞硝酸鹽對人體又有著各種危害.因此,在醬腌菜生產和監(jiān)管中,對亞硝酸鹽的檢測顯得尤為重要
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浩瀚色譜（山東）應用技術開發(fā)有限公司，在酸性條件下，環(huán)已基氨基磺酸鈉和亞硝酸鈉在酸性條件下反應生成環(huán)己醇，環(huán)己醇在酸性條件下又繼續(xù)與亞硝酸鈉發(fā)生酯化反應生成環(huán)己烯，環(huán)己烯在常溫下成氣態(tài)，采用頂空氣相進樣系統(tǒng)進行定量檢測。根據(jù)環(huán)己烯色譜響應值與亞硝酸鹽濃度成正比，計算出醬腌菜咸胚中亞硝酸鹽含量。
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名稱：毛細管柱
固定相：二甲基聚硅氧烷
規(guī)格：30m*0.32mm*0.5um
型號：HH-1
應用：醬腌菜咸胚中亞硝酸鹽的測定?頂空-氣相色譜法
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As a common appetizer in daily life, pickled vegetables are prone to accumulate nitrite due to various reasons, which poses various hazards to the human body. Therefore, in the production and supervision of pickled vegetables, the detection of nitrite is particularly important
Haohan Chromatography (Shandong) Application Technology Development Co., Ltd., under acidic conditions, sodium cyclohexylaminosulfonate and sodium nitrite react to form cyclohexanol. Under acidic conditions, cyclohexanol continues to undergo esterification reaction with sodium nitrite to form cyclohexene, which becomes gaseous at room temperature. Quantitative detection is carried out using a headspace gas phase injection system. Calculate the nitrite content in pickled vegetable embryos based on the proportional relationship between the response value of cyclohexene chromatography and the concentration of nitrite.
Name: Capillary Column
Fixed phase: dimethyl polysiloxane
Specification: 30m * 0.32mm * 0.5um
Model: HH-1
Application: Determination of nitrite in pickled vegetable embryos by headspace gas chromatography
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