摘要:采用國標(biāo)結(jié)合振蕩法、超聲—微波協(xié)同萃取法對(duì)肉制品中的亞硝酸鹽進(jìn)行提取，并對(duì)提取條件進(jìn)行了單因素及正交試驗(yàn)。結(jié)果表明：國標(biāo)結(jié)合振蕩法最佳條件：pH為7.5、加熱時(shí)間15min、料液比1:15、加入水溫60℃～70℃、振蕩5 min、加入1 g活性炭；超聲—微波協(xié)同萃取法最佳提取條件：pH為7.5、料液比1:10、提取時(shí)間6min、提取功率70W、10%酒精為提取劑、加入1g活性炭。兩種方法分別與國標(biāo)法比較，發(fā)現(xiàn)超聲—微波協(xié)同萃取法的測定結(jié)果與國標(biāo)法測定結(jié)果相比較，提取率增加了在3.02%～16.08%之間；國標(biāo)結(jié)合振蕩法與國標(biāo)法測定結(jié)果相比較，提取率增加了在0.92%～9.00%之間；超聲—微波協(xié)同萃取法的測定與國標(biāo)結(jié)合振蕩法測定結(jié)果相比較，提取率增加了在1.56%～8.00%之間。因此，超聲—微波協(xié)同萃取法提取亞硝酸鹽效果最佳，應(yīng)用于實(shí)際肉制品中亞硝酸鹽的提取，熏煮腸類的亞硝酸鹽含量在5.1916g～13.7983g之間，壓縮火腿類的亞硝酸鹽含量在14.2154g～15.9186g之間，相對(duì)標(biāo)準(zhǔn)偏差為1.05%～4.30%，加標(biāo)回收率在96.34%～103.07%之間。

關(guān)鍵詞 國標(biāo)結(jié)合振蕩法；超聲—微波協(xié)同萃取法；亞硝酸鹽

Abstract:GB combined with the oscillation method, ultrasound-microwave synergistic extraction of nitrite in meat extraction and extraction conditions for a single factor and orthogonal test. The results showed that: GB combined oscillation optimal conditions: pH7.5, heating time 15min, solid-liquid ratio 1:15, water temperature of 60°C ~ 70°C , oscillation for 5min, 1g activated carbon; ultrasound-Microwave Synergistic Extraction The optimum extraction conditions: pH7.5, solid-liquid ratio 1:10, extraction time 6min, extraction power 70W, 10% alcohol as extraction solvent, adding 1g of activated carbon. Two methods, respectively, with the national standard method comparison, found that ultrasound-microwave synergistic extraction method of measuring results compared with the determination of the results of the national standard method, the extraction rate of increase of between 3.02% to 16.08%; GB combined results of the determination of the oscillation method with the country subscript method phase in comparison, the extraction rate of increase between 0.92% to 9.00%; ultrasound-microwave Synergistic Extraction determination GB oscillation method for the determination of the results are compared, the extraction rate of increase of 1.56% ~ 8.00%. Therefore, ultrasound-Microwave Synergistic Extraction to extract the best of nitrite, extraction of nitrite in meat products applied to the actual content of nitrite, smoked cooked sausage in 5.1916g~13.7983g, the content of nitrite in compression ham class in 14.2154g~15.9186g,  the relative standard deviation of 1.05% to 4.30%, the recoveries were 96.34%~103.07%. 

Keywords  GB with oscillation method  ultrasonic and microwave synergistic  extraction of nitrite