酱腌菜作为老百姓日常生活中经常食用的开胃小菜,由于各种原因其中容易产生亚硝酸盐的累积,而亚硝酸盐对人体又有着各种危害.因此,在酱腌菜生产和监管中,对亚硝酸盐的检测显得尤为重要
浩瀚色谱（山东）应用技术开发有限公司，在酸性条件下，环已基氨基磺酸钠和亚硝酸钠在酸性条件下反应生成环己醇，环己醇在酸性条件下又继续与亚硝酸钠发生酯化反应生成环己烯，环己烯在常温下成气态，采用顶空气相进样系统进行定量检测。根据环己烯色谱响应值与亚硝酸盐浓度成正比，计算出酱腌菜咸胚中亚硝酸盐含量。
名称：毛细管柱
固定相：二甲基聚硅氧烷
规格：30m*0.32mm*0.5um
型号：HH-1
应用：酱腌菜咸胚中亚硝酸盐的测定 顶空-气相色谱法
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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