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Simultaneous determination of nitrite and multiple phosphates in ham sausage by ion chromatography
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Xiao-Juan QIN, Kuo YAN, Fu-Zun CHEN, Peng YUN, Jin LI*, Yu-Xin LIU
Journal of Food Safety & Quality | 2026, 17(12) : 108 - 113
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Journal of Food Safety & Quality | 2026, 17(12): 108-113
• Special Topic: Application of Modern Analysis Instrument in Food Detection •
Simultaneous determination of nitrite and multiple phosphates in ham sausage by ion chromatography
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Xiao-Juan QIN, Kuo YAN, Fu-Zun CHEN, Peng YUN, Jin LI*, Yu-Xin LIU
Affiliations
  • Hebei Provincial Center for Disease Control and Prevention, Shijiazhuang 050021, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260119003
Outline
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Objective

To establish a method for the determination of nitrite and multiple phosphates including phosphate, pyrophosphate, triphosphate and trimetaphosphate in ham sausage by ion chromatography.

Methods

The samples were ultrasonically extracted, deproteinized with chloroform, purified by ion chromatography-reversed phase solid phase extraction column, and then detected by ion chromatography.

Results

There was a good linear relationship in the range of 0.01–4.00 mg/L for nitrite, and 0.10–40.00 mg/L for phosphate, pyrophosphate,triphosphate and trimetaphosphate, and the correlation coefficients were all over 0.999. The limits of detection were 0.06–0.60 mg/kg and the limits of quantitation were 0.20–2.00 mg/kg. The recoveries were between 89.4%–103.5%,and the relative standard deviations were between 1.4%–6.1%.

Conclusion

This method is highly sensitive,accurate and reliable, with simple operation, making it suitable for the simultaneous determination of nitrite and various phosphates in ham sausage.

ion chromatography  /  nitrite  /  phosphates  /  ham sausage
秦晓娟, 燕阔, 陈福尊, 云鹏, 李锦, 刘玉欣. 离子色谱法同时测定火腿肠中的亚硝酸盐和多种磷酸盐. 食品安全质量检测学报, 2026 , 17 (12) : 108 -113 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260119003
Xiao-Juan QIN, Kuo YAN, Fu-Zun CHEN, Peng YUN, Jin LI, Yu-Xin LIU. Simultaneous determination of nitrite and multiple phosphates in ham sausage by ion chromatography[J]. Journal of Food Safety & Quality, 2026 , 17 (12) : 108 -113 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260119003
Year 2026 volume 17 Issue 12
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20260119003
  • Receive Date:2026-01-19
  • Online Date:2026-11-05
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  • Received:2026-01-19
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    Hebei Provincial Center for Disease Control and Prevention, Shijiazhuang 050021, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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