Nahrung 1979-01-01

[Analytical methods for nitrate and nitrite determination in foods. 3. Spectrophotometric determination of nitrate and nitrite using sulphanilic acid/1-naphylamine, and of nitrite using resorcinol/zirconium (IV) oxychloride].

K Zimmermann, J von Lengerken

Index: Nahrung 23(9-10) , 929-34, (1979)

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Abstract

The Nitrate content of foods may be determined by means of azo-dye coupling after reduction of the nitrate with the aid of active cadmium produced in the sample solution. An easy method for determining nitrite consists in the colorimetric estimation of a coloured chelate formed from nitrite, resorcinol and zirconium(IV) oxychloride.

Related Compounds

  • Zirconyl chloride...
  • Zirconium oxychlor...

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