nitrite

1. Food safety monitoring Meat product testing: ham, sausage, braised pork, etc., with residual levels of 30-70 mg/kg according to national standards (GB 2760-2014); Pickled vegetables screening: nitrite peak period detection in pickles and pickled Chinese cabbage to prevent the risk of exceeding the standard (such as case: the content of green pepper reaches 220 mg/kg after 48 hours of storage). 2. Environmental and water quality analysis Drinking water safety: The limit for nitrite in surface water is 1 mg/L, and a portable colorimetric tube can be used for rapid on-site measurement; Industrial wastewater: Monitoring of nitrite pollution in electroplating and printing and dyeing wastewater. 3. Laboratory research Drug impurity detection: optimizing diazotization conditions (preparing reagents with glacial acetic acid can reduce acid-base interference); Plant nitrogen metabolism: monitoring of nitrate reduction process in leafy vegetables.