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  • Title: [Analytical methods for nitrate and nitrite determination in foods. 3. Spectrophotometric determination of nitrate and nitrite using sulphanilic acid/1-naphylamine, and of nitrite using resorcinol/zirconium (IV) oxychloride].
    Author: Zimmermann K, von Lengerken J.
    Journal: Nahrung; 1979; 23(9-10):929-34. PubMed ID: 550071.
    Abstract:
    The Nitrate content of foods may be determined by means of azo-dye coupling after reduction of the nitrate with the aid of active cadmium produced in the sample solution. An easy method for determining nitrite consists in the colorimetric estimation of a coloured chelate formed from nitrite, resorcinol and zirconium(IV) oxychloride.
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