Abstract
A simple, selective, and very sensitive spectrofluorimetric method was developed for the determination of nitrite in vegetables. The method is based on the reaction between nitrite and 4-amino-3-hydroxynaphthalene-1-sulfonic acid (AHNSA) which results in the quenching of the fluorescence of AHNSA. Optimal values of the factors influencing the reaction between nitrite and AHNSA were explored by central composite design (CCD). The factors were pH of the acidic solution and concentration of AHNSA. In optimal conditions, difference between fluorescence intensity of AHNSA and its fluorescence intensity in the presence of nitrite at 442 nm was selected as the analytical signal. The relation between signal and concentration of nitrite was linear in the range of 0.005–0.500 mg L−1. A detection limit of 2.5 × 10−3 mg L−1 was obtained for the determination of nitrite by the proposed method. Using the proposed method, it is possible to determine trace amounts of nitrite in vegetable samples with relative errors lower than 6 %. The relative standard deviation (RSD) values of the method for the determination of nitrite in cucumber, cabbage, lettuce, and tomato samples were 0.12, 0.20, 0.86, and 0.13 %, respectively. Moreover, the proposed method was validated by comparison with a standard method.
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The authors acknowledge the Razi University Research Council for support of this work.
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This is an original research article that has neither been published previously nor considered presently for publication elsewhere. And, all authors named in the manuscript are entitled to the authorship and have approved the final version of the submitted manuscript.
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Masoud Shariati-Rad declares that he has no conflict of interest. Mohsen Irandoust declares that he has no conflict of interest. Farahnaz Niazi declares that she has no conflict of interest. This article does not contain any studies with human or animal subjects.
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Shariati-Rad, M., Irandoust, M. & Niazi, F. A Sensitive Spectrofluorimetric Method for the Determination of Nitrite in Agricultural Samples. Food Anal. Methods 8, 1691–1698 (2015). https://doi.org/10.1007/s12161-014-0045-y
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DOI: https://doi.org/10.1007/s12161-014-0045-y