Nitrite becomes more stable when bonding with myoglobin in food. It can be used as color preserving
reagent to maintain good appearance of meat products and prevent producing clostridium botulinum toxin.
It can improve the safety of meat products. It also may cause cancer of digestive system if body intakes too
much for long time.
In acidic condition, nitrite can react with P-aminobenzene sulfonic acid and form diazo-compound, which
can react with N-1-naphthalene ethylenediamine to form purple-red azoic-compound. It has a characteristic
absorption peak at 540 nm.
Reagents and Equipments Required but Not Provided:
Spectrophotometer, homogenizer/mortar, balance, desk centrifuge, 1 mL glass cuvette, distilled water.
