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 reacts 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/microplate reader, micro glass cuvette/96 well flat-bottom plate, homogenizer/mortar,
balance, water bath，distilled water.
