龍巖學(xué)院應(yīng)用化學(xué)專業(yè)畢業(yè)論文（設(shè)計）

1、龍巖學(xué)院應(yīng)用化學(xué)專業(yè)畢業(yè)論文（設(shè)計）目錄引言.................................................................................................31亞硝酸鹽.......................................................................................31.1亞硝酸鈉

2、的性質(zhì)與用途.............................................................31.2食物中亞硝酸鹽的來源................................................................31.3中毒原理...................................................................

3、................42實驗方法.............................................................................................................42.1化學(xué)發(fā)光法................................................................................

4、.............42.2.催化動力學(xué)法.............................................................................................42.3紫外分光光度法............................................................................................

5、42.4熒光光度法..................................................................................................42.5可見分光光度法............................................................................................43實驗步驟及結(jié)果.

6、..................................................................................................43.1實驗原理................................................................................................43.2實驗儀器與藥品.......

7、...................................................................................53.2.1實驗儀器..............................................................................................63.2.2實驗藥品.......................

8、....................................................................63.3樣品中亞硝酸鹽的提取.......................................................................63.4結(jié)果與分析..........................................................

9、......龍巖學(xué)院應(yīng)用化學(xué)專業(yè)畢業(yè)論文（設(shè)計）加速氧化比色法測定肉制品中亞硝酸鹽含量加速氧化比色法測定肉制品中亞硝酸鹽含量摘要：要：探討了加速氧化比色法的最適顯色、反應(yīng)條件。結(jié)果表明：NaNO2濃度在0~1.8mgL范圍內(nèi)遵守比耳定律，線形回歸方程為y=0.123x0.0029，相關(guān)系數(shù)R為0.999，相對標(biāo)準(zhǔn)偏差小于4.8％，加標(biāo)回收率范圍為94.27％～100.8％。關(guān)鍵詞：關(guān)鍵詞：加速氧化比色法；亞硝酸鹽；肉制品引言亞硝酸鹽廣泛

10、存在于土壤，天然水和食品中[1]，是國家列入允許使用的食品添加劑、有發(fā)色、防腐雙重功效。聯(lián)合國公布的ADI值即“每日允許攝取量”亞硝酸鈉為0到0.2mgkg(體重)。過量亞硝酸鈉能引起急性中毒，容易與芳胺或芳甲酰胺反應(yīng)生成致癌物質(zhì)亞硝酸胺，對人體健康造成危害，盡管亞硝酸鹽對人體不利，可是目前無更好的物質(zhì)代替其作用，所以仍在使用[2]，于是測定食品中亞硝酸鹽的含量具有重要的實際意義。利用目前廣泛應(yīng)用的可見分光光度法，通過亞硝酸鹽與胺類發(fā)生