Comparison of two methods for determination of nitrite content in food and uncertainty evaluation
食品中亚硝酸盐含量测定的两种方法比对与不确定度评估

摘要

亚硝酸盐是食品加工中常见的添加剂，过量摄入对人体健康具有潜在危害，因此准确测定食品中的亚硝酸盐含量具有重要意义。本研究采用分光光度法和离子色谱法分别测定香肠和酱菜中的亚硝酸盐含量，系统比较了两种方法的线性范围、检出限、加标回收率及重复性，并对测量结果进行了不确定度评定。结果表明，两种方法均能满足日常检测需求。分光光度法操作简便、成本较低，适用于基层实验室大批量筛查；离子色谱法灵敏度更高、抗干扰能力更强，适用于痕量分析及复杂基质样品。本研究为食品中亚硝酸盐检测方法的选择提供了计量学参考依据。

Abstract

Nitrite is a common additive in food processing, but excessive intake poses potential hazards to human health. Therefore, accurate determination of nitrite content in food is of great significance. In this work, spectrophotometry and ion chromatography were used to determine nitrite content in sausage and pickled vegetables. The linear range, detection limit, recovery rate, and repeatability of the two methods were systematically compared, and the measurement uncertainty was evaluated. The results showed that both methods could meet the requirements of routine testing. Spectrophotometry is simpler and lower in cost, making it suitable for large-scale screening in primary laboratories. Ion chromatography offers higher sensitivity and stronger anti-interference ability, making it suitable for trace analysis and complex matrix samples. This study provides a metrological reference for the selection of nitrite detection methods in food.