DIN EN 12014-3:2005 PDF

Scope: This European Standard specifies a spectrometric method for the determination of nitrate and nitrite content of meat products and has been validated for different meat products with a content of 9 mg/kg to 22 mg/kg nitrite calculated as sodium nitrite and 23 mg/kg to 48 mg/kg nitrate calculated as sodium nitrate. Experiences have shown that the method is also applicable for total nitrite and nitrate content from 5 mg/kg up to 125 mg/kg calculated as sodium nitrite. Nitrite in an aqueous extract of the test sample is treated with sulfanilamide and N-(1-naphthyl)- ethylenediamine dihydrochloride. The formed red compound is measured spectrometrically at a wavelength of 540 nm. Nitrate in an aqueous extract of the analytical sample is converted into nitrite by nitrate reductase. This converted nitrite together with the nitrite which is already in the analytical sample reacts with sulfanilamide and N-(1-naphthyl)ethylenendiamine dihydrocloride. The colour intensity of this resulting red compound is measured in a spectrometer at 540 nm. The nitrate content is calculated from the difference between the spectrometric measurements.

DIN EN 12014-3:2005 history

2005 DIN EN 12014-3:2005-08 Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite; German version EN 12014-3:2005
2005 DIN EN 12014-3:2005 Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite; German version EN 12014-3:2005
0000 DIN EN 12014-3:2004
0000 DIN V ENV 12014-3:1998