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AN112: Determination of Nitrate and Nitrite in Meat Using High-Performance Anion-Exchange Chromatography
Description
Nitrate and nitrite are added to processed meat products to protect against microorganisms. However, nitrite can react with secondary amines to form nitrosoamines, a class of carcinogenic compounds. This Application Note describes an accurate and sensitive method in which nitrate and nitrite are extracted from meat products and then determined directly using anion exchange chromatography with UV detection. Commercially available ham and salami were used as model samples.| Market: | Food and Beverage |
| Keywords: | Anion exchange chromatography, Ham, IonPac AS11 Column, Nitrate, Nitrite, Processed meat products, Salami, UV detection |
| Matrix: | Food |
For Research Use Only. Not for use in diagnostic procedures.
