Development and validation of simultaneous analysis of sodium nitrite and nitrate in sausage by ion chromatography

Abstract

Nitrites and nitrates act as curing agents in meat products. Traditionally, the determination of these additives is performed via colorimetric spectrophotometry, an extremely labor intensive method. Therefore, the objective was to develop and validate a methodology for sodium nitrite and nitrate determination in sausage through ion chromatography, a technique of high sensitivity and precision. Validation parameters of the method analized were linearity, accuracy, precision and limits of detection and quantification. The linear working range of the method was 0.1 - 2000 mg kg-1 and 0.5 -10000 mg kg-1, the mean recovery was 105.5% and 100.8%, detection limit 13 and 8,1 mg kg-1, quantification limit 32 and 23 mg kg-1 and variation coefficient 4.8 and 2.6 % for nitrite and nitrate, respectively. The “r” correlation coefficients were above 0.995. The developed method proved to be efficient for the analysis of nitrite and nitrate in sausage.