Modification of the ion exchange HPLC procedure for the detection of nitrate and nitrite indairy products

Food Additives and Contaminants

Volumn 17, Issue 3, 2000, Pages 219-222

  Reece, P ^a   Hird, H ^a  

^a CENTRAL SCIENCE LABORATORY   (United Kingdom)

Author keywords

Dairy; HPLC; Nitrate; Nitrite

Indexed keywords

CADMIUM; FOOD PRESERVATIVE; NITRATE; NITRITE;

ARTICLE; ARTIFACT REDUCTION; CHEMICAL ANALYSIS; COLORIMETRY; CONTROLLED STUDY; DAIRY PRODUCT; DIAGNOSTIC ACCURACY; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION EXCHANGE CHROMATOGRAPHY; MEAT; METHODOLOGY; PRIORITY JOURNAL; SOLID PHASE EXTRACTION;

EID: 0034014170     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/026520300283478     Document Type: Article

References (3)

1. AOAC, 1990, Official Methods of Analysis, Determination of nitrate and nitrite in cheese. Method 976.14, (Arlington, USA: AOAC INT), p. 843.
2. DENNIS, M. J., KEY, P. E., PAPWORTH, T., POINTER, M., and MASSEY, R. C., 1990, The determination of nitrate and nitrite in cured meat by HPLC/UV. Food Additives and Contaminants, 7, 455-461.
3. SCHUSTER, B. E., and LEE, K., 1987, Nitrate and nitrite methods of analysis and levels in raw carrots, processed carrots and in selected vegetables and grain products. Journal of Food Science, 52, 1632-1636.