Desenvolvimento e validação da análise simultânea de nitrito e nitrato de sódio em salsicha por cromatografia de íons

Abstract

Nitrites and nitrates act as curing agents in meat products. Traditionally, the determination of these additives is performed via colorimetric spectrophotometry, an extremely labor intensive method. Therefore, the objective was to develop and validate a methodology for the determination of nitrite and sodium nitrate in sausage through ion chromatography, a technique of high sensitivity and precision. The qualitative parameters were: linearity, accuracy, precision, limit of detection and quantification of the method. The linear working range of the method was 0 mg / kg to 2 mg / kg and 0 mg / kg to 10 for nitrite and nitrate, respectively.. The average recovery was 105, 5% and 100.8% for nitrite and nitrate, respectively. The method developed was efficient for analysis of nitrite and nitrate in sausage.