酱腌菜是一种传统的蔬菜加工制品,以其独特的风味,口感,营养深受消费者喜欢.然而酱腌菜在生产过程中不可避免会产生亚硝酸盐,影响了产品的质量安全.

　　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

　　Sauce pickled vegetables are a traditional vegetable processing product that is loved by consumers for its unique flavor, taste, and nutrition. However, nitrite is inevitably produced during the production process of sauce pickled vegetables, which affects the quality and safety of the product

　　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