Rapid determination of nitrites in food using a diffuse UV-visible reflectance method

Abstract

A simple, low-cost, sensitive and selective method for the determination of trace quantities of nitrite in foods such as cheese and cured meat using diffuse ultraviolet-visible reflectance was developed. It is based on the reaction of nitrite with sulphadiazine and α-naphthol, which produces a coloured product in basic medium. The reaction is carried out directly in the measuring cell. For cheese the limit of detection (LOD), expressed as NaNO₂, was estimated to be about 2.0 × 10⁻²mg l⁻¹ (2.9 × 10⁻⁷mol l⁻¹) in the final measuring solution and 0.17 mg kg⁻¹ in cheese (2.5 × 10⁻⁶mol kg⁻¹). The relative standard deviation (RSD) varied from 5% to 8% depending on the sample. For meat the LOD was estimated to be about 2.0 × 10⁻²mg l⁻¹ (2.9 × 10⁻⁷mol l⁻¹) in the final measuring solution and 0.13 mg kg⁻¹ in meat (1.9 × 10⁻⁶mol kg⁻¹). The RSD varied from 3% to 6% depending on the sample. The results of the proposed method were also compared with those obtained with the official method using the statistical Student's t-test and F-test procedures.

Keywords:

• in-house validation
• nitrite
• cheese
• meat

Acknowledgements

The authors are grateful to TWAS & CNPq for financial support and fellowships. They also thank FAPESP for financial aid and Professor Carol H. Collins for the English revision of the manuscript.