Ion Chromatography Determination of Nitrite and Nitrate in Cured Meat

Ion chromatography is a powerful tool for determining the concentration of nitrite and nitrate in complex matrices. Salts of nitrate and nitrite are used in the curing of meat, but studies have indicated that these ions can cause toxicity in humans and animals, due to their role in the formation of carcinogenic nitrosamines. In this exercise, students analyze a meat sample of their choice to determine the concentration of nitrite and nitrate. They will become familiar with techniques for sample preparation including extraction, centrifugation, filtration, and pretreatment to remove interfering ions. They will also become familiar with the use of calibration curves, as well as performing a percent recovery experiment. This laboratory exercise can be used in an undergraduate course in analytical or instrumental methods.