DETERMINATION OF NITRITE, NITRATE AND TOTAL NITROGEN IN VEGETABLE SAMPLES
Keywords: Yellow diazonium cation, 6-Amino-1-naphthol-3-sulphonic acid, Vegetables, Nitrite in vegetables, Nitrate in vegetables, Total nitrogen in vegetables
AbstractYellow diazonium cation formed by reaction of nitrite with 6-amino-1-naphthol-3-sulphonic acid is coupled with β-naphthol in strong alkaline medium to yield a pink coloured azo dye. The azo-dyes shows absorption maximum at 510 nm with molar absorptivity of 2.5 ×104 M-1 cm-1. The dye product obeys Beer\'s law (correlation coefficient = 0.997), in terms of nitrite concentration, up to 2.7 μg NO2 mL-1. The above colour reaction system has been applied successfully for the determination of nitrite, nitrate and total nitrogen in vegetable samples. Unreduced samples give direct measure for nitrite whilst reduction of samples by copperized-cadmium column gives total nitrogen content and their difference shows nitrate content in the samples. Variety of vegetables have been tested for their N-content (NO2-/NO3-/total-N) with % RSD ranging between 1.5 to 2.5 % for nitrite determination. The effects of foreign ions in the determination of the nitrite, nitrate, and total nitrogen have been studied. Statistical comparison of the results with those of reported method shows good agreement and indicates no significant difference in precision.
KEY WORDS: Yellow diazonium cation, 6-Amino-1-naphthol-3-sulphonic acid, Vegetables, Nitrite in vegetables, Nitrate in vegetables, Total nitrogen in vegetables
Bull. Chem. Soc. Ethiop. 2007, 21(3), 445-450.